What's In Season This Week!?
It's the last month of Brussels Sprouts' peak season! Although you can find them all year round at our farmers' markets, they just might not taste as delicious. Learn about this week's in season vegetable and how to make Balsamic Roasted Brussel Sprouts! Be sure to swing by Divine Harvest Family Farm and Gaytan Family Farm's booths to choose from their bountiful harvest!
Did you know? Facts: Sprouts contain high levels of vitamins A and C, folic acid and dietary fibre, and can help protect against colon and stomach cancer. Brussels sprouts pack in 4 grams of protein per cup which is high for a veggie and unlike most other fruits and vegetables, Brussels sprouts don’t need to ripen before you eat them.
Tips When picking up Brussels sprouts at the farmer’s market, make sure the leaves are compact (not falling off from the stem) and the veggie should be hard to the touch when you squeeze it. Overcooking sprouts makes them smell like rotten eggs due to the high levels of sulforaphane they contain. On the other hand, roasted, sautéed or grilled sprouts can taste sweet and nutty – and delicious.
Balsamic Roasted Brussels Sprouts Recipe! You can pick up brussel sprouts at our farmers' markets along with Avo Co's Balsamic Vinaigrette! Ingredients: -1 pound Brussels sprouts , washed and trimmed -3 tablespoons balsamic vinegaraitte -2 tablespoons coconut oil, melted -4salt and pepper , to taste
Instructions 1. Preheat your oven to 375F. If your coconut oil is solid at room temperature, place the two tablespoons of coconut oil in a small bowl, and set it on top of the oven to warm while you prepare the Brussels sprouts. If the top of your oven isn't warm enough, you can place the bowl inside the oven for 2 minutes to melt. 2. Slice the Brussels sprouts in half, and place them in a large bowl. Pour the balsamic vinegar over the halves, and toss well to coat. Add the melted coconut oil, and toss again to coat. Arrange the Brussels into a single layer on a baking sheet, cut-side facing down, and sprinkle generously with salt and pepper. 3.Roast the Brussels sprouts for 25 minutes, turning the pan after 10 minutes for even browning. The sprouts are ready when they are lightly golden. 4.Remove from the oven and serve immediately!