Recipes from the ROOT CELLAR

Late-harvest vegetables are the treasures of every locavore’s winter kitchen. Robust, hearty greens, sweet winter squashes, jewel-toned root vegetables, and potatoes of every variety bring satisfying flavors and an impressive array of nutritional benefits to the supper table.

Grab the vegetables from your well-tended root cellar, or buy them at your local market, and try them in the following recipes, which make it possible to eat fresh and local year-round.

BACON-SAUTÉED BRUSSELS SPROUTS

Yields 6 to 8 servings.

4 strips thick-cut bacon, diced
1 shallot, diced
1/ 2 pounds Brussels sprouts, trimmed and halved, or quartered if large
Freshly ground black pepper, to taste

1 Bring a large pot of salted water to a boil.

2 Meanwhile, cook the bacon in a large skillet over medium heat until it begins to release its fat, about 3 minutes. Add