Products - Brussel Sprouts
Brussels sprouts are members of the Brassica family and therefore kin to broccoli as well as cabbage. They grow in bunches of 20 to 40 on the stem of a plant that grows from two to three feet tall.
Look for fresh, unfaded green color with no sign of yellowing. The heads should be dense and firm, the leaves unwilted. Smaller ones are said to have the best flavour. To keep for up to 2 weeks in the refrigerator crisper, loosely wrap in a paper towel, and place inside a plastic bag.
Brussels sprouts can be steamed, boiled, microwaved or stir-fried. Don’t cook too long ... it’s important to stop the cooking process before you can detect a sulphurous smell.
Especially if you are pregnant, consider learning to love Brussels sprouts. A cup supplies 93.6 mg of folic acid, as well as being an excellent source of Vitamin C, and a source of Vitamin A, potassium and fiber, all for only 32 calories per ½ cup cooked.
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Roasted Fall Veggies
Serves 6
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1 medium each regular and red onions, peeled and cut into 1 ½- inch wedges
1 rutabaga, peeled and cut into 1-inch pieces
4 small turnips, peeled and cut in half lengthwise
1 pound butternut or acorn squash, peeled and cut into 2-inch pieces
3 medium carrots, peeled and cut in half lengthwise
12 ounces Brussel sprouts, cleaned and trimmed
2 Tbsp. olive oil
1 tsp. salt
½ tsp. freshly ground black pepper
1 tbsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
Olive oil, cooking spray |
Heat oven to 450 degrees with two racks centered. Spray two 12 x 14” roasting or jellyroll pans with cooking spray. Arrange vegetables evenly in the two pans. Drizzle all with 1 tbsp. olive oil, and toss lightly to coat vegetables. Sprinkle each pan with ½ tsp. salt and ¼ tsp. pepper, Sprinkle rosemary and thyme evenly over each pan and roast for 25 minutes.
Turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussel sprouts may cook faster than other vegetables; if so, transfer to a serving platter and keep warm until remaining vegetables are tender.
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