Seasonal Recipes to Make in March

March always feels like a quiet shift. In this guide to March seasonal produce, I'm sharing what's in season now, plus recipes that stay warm and grounding while gently getting brighter.

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If January and February are about grounding and deep nourishment, I'd say March is about lightening.

I mean it quite literally gets lighter outside (thank goodness), but also it's a transition month. The root vegetables, cabbage, and Brussels sprouts from February produce are still very much here, but something shifts. I start craving brightness. A squeeze of lemon over roasted carrots. A handful of tender greens folded into warm pasta. A brothier soup instead of something creamy.

Cooking this way, gently adjusting with the seasons instead of rushing ahead, has become such an important part of my rhythm in the kitchen. It keeps meals feeling connected to what's actually happening outside, even when spring still feels a little far off.

Below, you'll find what's truly in season this time of year, plus recipes that feel warm and steady with little pops of brightness to carry us forward. 💛

Jump to:

• What's in Season in March?
• Seasonal Recipes to Make in March
• Cozy Carrot Cake Baked Oats (Meal Prep Friendly!)
• Honey Roasted Parsnips (Golden and Sweet!)
• Fast & Easy Oven Roasted Beets Without Foil
• Veggie Black Bean Tacos with Carrots + Lime
• Quick Moroccan Roasted Carrots with Creamy Tahini Sauce
• Harissa Roasted Sweet Potatoes with Tahini Maple Sauce
• Black Bean Quinoa Salad with Sweet Potatoes & Kale
• Ground Chicken Taco Sweet Potato Bowls
• The Coziest Carrot and Sweet Potato Soup You'll Make All Season
• Lemony Lentil Soup with Potatoes and Dill
• Simple Citrusy Chard Salad with Beets and Carrots
• 25-Minute Pumpkin Curry with Chickpeas (Thai-style!)
• Kale Frittata with Potato & Cheddar
• Rosemary Chicken Soup with White Beans & Kale (One Pot)
• Zesty Kale Farro Salad with Chickpeas
• Italian Chopped Brussels Sprouts Salad (Vegetarian!)
• Bright + Crunchy Healthy Vinegar Coleslaw (Meal Prep Friendly!)
• Maple Walnut Roasted Brussels Sprouts
• Simple Wheat Berry Salad with Lemon Vinaigrette
• Easy Lemon Dill Hummus
• Weeknight Lemon Dill Salmon
• Easy Lemon Vinaigrette for Salads
• Citrus Salad with Mint, Fennel + Avocado
• Seasonal Eating Challenge!

What's in Season in March?

In March, be sure to stock up on:

• Root veggies: carrots, beets, parsnips
• Alliums: onions, leeks
• Cool hardy greens: kale, spinach, collards, chard
• Sweet potatoes
• Citrus: oranges, lemons, limes, grapefruit
• Brassicas: cabbage, Brussels sprouts
• Mushrooms: March is early mushroom season!

Canned & Frozen Produce

I tend to note this in most of my winter produce guides, but it's still so relevant in March! Canned tomatoes, tomato sauces, canned pumpkin, frozen fruits and vegetables, etc., are typically preserved or frozen within hours of harvest, which helps lock in both flavor and nutrients.

Seasonal Recipes to Make in March

Root Veggies

Root vegetables are still in season and March, and they're still exactly what we need while the earth thaws out: cozy and grounding! Carrots, beets, and parsnips are always rotating through my kitchen at this time of year.

Sweet Potatoes

I eat sweet potatoes almost every day! They always feel cozy and nourishing, and almost always boost my mood. They store well over winter, and in March they start getting to the end of their storage window.

Cool Weather Greens

Depending on where you live, March may bring the first tender greens of the season. Spinach and arugula start showing up, grown outdoors in warmer regions and in high tunnels or greenhouses farther north. Heartier greens like kale and chard are often still going strong, too. Even a small handful can make a meal feel even more fresh!

Cabbage & Brussels Sprouts

These cooler-weather, hardier veggies are still in season in March, and still delicious as roasted veggie sides, or in soups and salads.

Citrus

In March we'll see the last of peak citrus season, so enjoy it while it's here! It's also perfect for the brightness and lightness we start to crave during the transition to spring.