Our featured product of February is: Brussel Sprout!
Adding to their appeal and looking like little mini-cabbage, Brussels Sprouts are commonly served shaved, roasted, or on their own as a delicious and flavorful side. They are an excellent source of Vitamin C and K and are also high in vitamin B6, dietary fiber, vitamin B1, potassium, and omega-3 fatty acids.
Brussels Sprouts are a common winter vegetable that is in season from September to March in northern latitudes. An interesting fact is that Brussels Sprouts aren’t damaged by a frost and actually get sweeter! Enjoy some today!
Here’s an easy introductory recipe for delicious Roasted Brussels Sprouts:
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more salt (I like these salty like French fries :), and serve immediately.”