One of my favourite fall veggies is Brussels Sprouts! Believe it or not, I actually never tried them until I was an adult, but they're now on my weekly vegetable rotation when they're in season. Brussels sprouts are grown right here in Ontario, and are available from September to November.
Brussels sprouts are similar to a very small cabbage. They're actually the same species as cabbage, and in the same family as broccoli, kale, and collard greens. These nutrient packed little guys contain folate, potassium, vitamins A & K, and fibre, and are a good source of vitamin C.
I like Brussels best when they're roasted, but I also enjoy them sliced up raw in salads, added to soups, or simply steamed, boiled, or sauteed.
Here is a recipe for roasted Brussels sprouts that looks fancy, but is actually super simple!
- 1 ½ lbs brussels sprouts
- 2 tbsp olive oil
- Salt and pepper
- ½ cup balsamic vinegar
- 1 tbsp sugar
- 2 tbsp dried cranberries
Preheat oven to 375 degrees. Trim the hard stems off the brussels sprouts and remove any discoloured leaves. If brussels sprouts are large, slice them in half.
Toss brussels sprouts with olive oil in a bowl. Sprinkle with salt and pepper. Arrange brussels sprouts in a single layer on a baking sheet lined with parchment. Roast in the oven for 25 to 30 minutes, turning once, until tender and starting to brown.
Meanwhile, combine balsamic vinegar and sugar in a small saucepan. Bring to a boil, then reduce heat to medium low and simmer until slightly thickened, about 15 minutes.