Brussels sprouts, cabbage, winter squash, broccoli, sweet potatoes and citrus all make flavorful winter grilling options; poultry, fish or meat can turn them into a full outdoor meal. Choose produce that is available where you live, cut dense vegetables into manageable pieces, and use a food thermometer to check proteins rather than relying on grill marks.
Winter vegetables that stand up to the grill
Cold-season grilling need not revolve around meat. Sturdy vegetables bring sweetness, char and texture to the meal. Winter produce availability varies by region, so check what is in season locally rather than treating this list as a universal calendar.
Brussels sprouts
Halve larger sprouts to help them cook more evenly, then grill them in a basket or on skewers. Food Network’s year-round grilling guide offers Brussels sprouts with bacon as a recipe idea.
Cabbage
Cut cabbage into thick wedges or slabs so the pieces hold together on the grill. Penn State Extension includes cabbage among vegetables suitable for grilling.
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Winter squash
Acorn and butternut squash add a hearty, naturally sweet option. Cut squash into manageable portions; because it is dense, smaller pieces or preliminary cooking can help it become tender. Food Network’s guide includes maple-glazed acorn squash as inspiration.
Broccoli and sweet potatoes
Broccoli is a sturdy choice alongside richer mains. For sweet potatoes, cut pieces evenly and cook until tender. A grill basket or foil can help contain smaller pieces; indirect heat or a covered grill may also be useful. Penn State Extension’s grilling fruits and vegetables guide lists both broccoli and sweet potatoes as grillable options.
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- A blend of salt, paprika, onion, and garlic
- Ideal for seasoning beef, pork, chicken, and fish
- Store in a cool, dry place
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Citrus
Grill citrus slices briefly for a smoky, bright accent to vegetables or a protein. Citrus is a winter ingredient and can bring a fresh contrast to richer grilled foods.
Choosing a protein for the menu
Poultry, fish and cuts of meat can make a vegetable-led menu more substantial. Plan around the cut’s thickness and its safe internal temperature; there is no single winter grilling time that applies to every grill or food. Cold, wind, grill design and portion size all affect cooking conditions.
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USDA FSIS recommends these minimum temperatures. Check the thickest portion with a food thermometer:
| Food | Safe minimum internal temperature |
|---|---|
| Poultry | 165°F |
| Ground meat | 160°F |
| Whole cuts of beef, pork, veal and lamb | 145°F, followed by a three-minute rest |
| Fish and shellfish | 145°F |
These temperatures come from USDA FSIS guidance on grilling and food safety and its food thermometer guidance. Browned surfaces and grill marks do not prove that food is safely cooked.
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Handle food safely from prep to leftovers
- Keep raw meat, poultry and seafood separate from cooked foods and ready-to-eat ingredients.
- Keep perishables cold until they are ready to go on the grill.
- Refrigerate perishables within two hours, or within one hour when the temperature is above 90°F, following USDA FSIS guidance.
For further handling guidance, see USDA FSIS’s Grilling and Food Safety and Top 10 Food Safety Tips for Summer Grilling.
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