Did you know that eating foods that are in season is not only good for you but is also beneficial for the environment, your bank account, and taste buds? Think about biting into a freshly ripened tomato from the summer garden. Are you already salivating at the thought? Additionally, buying foods in season is more cost effective as foods do not have to be sourced from far away. Seasonal eating is truly matching our food choices with what mother nature provides us in the here and now.
Depending on the climate where you live, these seasonal foods will vary. Here is a link to a website that can guide you through what is in season where you live. Try choosing some of these ingredients to add to your grocery shopping list, or find inspiration to try a few new foods.
Brussels sprouts are in season in many states this month, so here is one of my favorite recipes for roasting them. To fit your taste preferences, feel free to substitute out other vegetables for this recipe and tweak the spices. If you enjoy spicy foods, add some chilli flakes. If you roast more than what you need for a meal ahead of time, you can reheat them for leftovers throughout the week. This recipe is a great go-to for convenient, healthy options full of fiber and nutrients.
Roasted Brussels Sprouts with Lemon Zest
Recipe modified from Garnish and Glaze
Ingredients:
- 1 ½ pounds of Brussels Sprouts, halved
- ½ teaspoon of black pepper
- 1 teaspoon of salt
- 1 ½ tablespoons of extra virgin olive oil (EVOO)
- Lemon, halved and zested
Instructions:
- Preheat oven to 425 degrees.
- Rinse and prepare Brussels sprouts. Cut off the bottom of the sprouts and then cut in half. Remove any outside leaves that are browned.
- Toss sprouts with olive oil, salt, and pepper until evenly coated. (Add any additional spices that you enjoy in this step, some ideas: cumin, chili flakes, garlic powder)
- Add sprouts to a rimmed baking sheet
- Bake for 25-30 minutes or until browned. *Note that baking times vary depending on oven settings. If you are using a convection oven, consider reducing your cooking time by 3-5 minutes.
- Remove from the oven and toss with lemon zest and juice from ½ of the lemon (If you are not a fan of lemon, omit this step!)
- Enjoy!
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– Keri Christen, NDTR
Health Advisor | Email Keri
