How to Spiralize Winter Produce

How to Spiralize Winter Produce

How to Spiralize Winter Produce

I’ve mentioned before that this time of year is my favorite to spiralize.

Call me a rutabaga girl, but there’s something about the root veggies especially during this time of year that gets me excited to spiralize!

Today, I’m sharing a list of all the produce that’s abundant this time of year (winter is officially just a week away!) and showing you how to spiralize it all with videos, along with some of my favorite recipes for each veggie.

Let’s start with an alphabetized brief list:

  1. Apple
  2. Beet
  3. Broccoli
  4. Butternut Squash
  5. Cabbage
  6. Carrot
  7. Celery root
  8. Lemon/citrus
  9. Onion
  10. Parsnip
  11. Pear
  12. Radish
  13. Rutabaga
  14. Sweet potato
  15. Turnip

Now, here’s how to spiralize all of it and my favorite recipe by vegetable!


Favorite Recipe: Almond Butter and Jelly Oatmeal Bowl with Spiralized Apples


Favorite Recipe: Winter Kale Bowl with Spiralized Beets and Goat Cheese


Favorite Recipe: Lemon-Garlic Broccoli Noodles with White Beans and Parmesan


Favorite Recipe: Winter Kale, Sausage and Butternut Squash Lasagna


Favorite Recipe: Crusted Tuna with Sesame-Tahini Red Cabbage


Favorite Recipe: Spicy Sausage and Kale Soup with Carrot Noodles


Favorite Recipe: Spiced Chicken Kabobs over Moroccan Celeriac Rice



Favorite Recipe: Chicken Paprikash with Spiralized Onions and Bell Peppers


Favorite Recipe: Savory Parsnip Noodle Chive Waffles


Favorite Recipe: Shredded Kale, Pear Noodle and Brussels Sprouts Salad


Favorite Recipe: Chicken Pho with Daikon Noodles


Favorite Recipe: Winter Kale Vegetable Stew with Rutabaga Noodles


Favorite Recipe: How to Make: The Inspiralized Bun (Plus a Mini Pizza!)



Favorite recipe: Spicy Asian Chicken Turnip Noodle Soup


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

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Kathy says:
I know you advise us to chop off the bulbous end of a butternut squash. But when I saw the video on spiralizing bell peppers I decided to try it with a butternut squash, and it worked fine! I now just cut a small part of the bulbous end off and scoop out the seeds with a spoon. If it's a medium to large squash I also cut the whole squash in half, so it isn't so heavy. But with one solid end for the pusher the scooped-out end spiralizes just fine (I've used C or D blade)! I can spiralize much more of the squash now. :)
Ali Maffucci says:
Yes, totally depends on the squash - some don't have a bulbous end that's spiralizable!
Elaine Thie says:
Thank you so much. it has been a joy spiralizing with you all year. Happy New Year. Elaine Thie
Ali Maffucci says:
Happy New Year to you too, Elaine!
Bernadette says:
Thank you so much for all your new ideas, you're an inspiration, I'm addicted! We've never enjoyed our veggies so much. Just looking forward to a great spiralizing 2017. Bernie
Ali Maffucci says:
Love the enthusiasm Bernadette, thank you!
Trudi says:
My kids are loving eating their "noodles"! Made chicken soup with zucchini and it was delicious! I just signed up for your emails and cannot wait to make the recipes! There is such a variety!
Ali Maffucci says:
Thank you for the kindness Trudi, I'm so happy you're excited! I definitely suggest taking a look through the Get Started page!
Sally says:
Do you have any retail outlets in Los Angeles where I can purchase your products?

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.