Farm to School’s February Veggie of the Month: Brussels Sprouts!

brussels sproutsBrussels sprouts are part of the cruciferous vegetable family, along with nutritional powerhouses like kale and broccoli. Like the rest of its family, Brussels sprouts are rich in valuable nutrients like vitamins C and K. They are also a great source of folate, manganese, vitamins B6 and B1, fiber, and omega-3 fatty acids. If you’ve avoided Brussels sprouts in the past, try roasting them to bring out their naturally sweet flavor.

Or try our featured recipe:

Sauteed Brussels Sprouts with a Twist

Ingredients

12 brussel sprouts, trimmed and halved

┬Ż of a yellow onion, diced

4 garlic cloves, minced

2 tbsp of olive oil

2 tbsp of hickory flavor liquid smoke

Shredded Parmesan Cheese to taste

Salt and Pepper to taste

 Directions:

  1. Warm olive oil in a large saucepan over medium heat for 3-5 minutes. Add onion and garlic. Sautee until onion becomes translucent, approximately 3-5 minutes.
  2. Add brussel sprouts, cut side down. Cover brussel sprouts with 1 tbsp of liquid smoke. Place lid on pan and cook until golden brown, approximately 4 minutes.
  3. Flip the brussel sprouts and cover with 1 tbsp of liquid smoke. Place lid on pan and cook for an additional 4 minutes.
  4. Transfer brussel sprouts to serving pan. Top with parmesan cheese, salt and pepper to taste.
  5. Enjoy!