As some of you may know, I’ve been working at the Farmers’ Markets for the past 5 months doing cooking demonstrations with local and seasonal produce. I love my job. It’s amazing to be able to show people simple and healthy recipes they can make at home while also supporting local farmers. One of the unanticipated benefits to me has been that I have gained a much deeper and experiential knowledge of what foods are in season.

In NY, Brussels sprouts and apples are at their peak. And, I’ve gotta say, I just love the Brussels sprouts stalks. They look like little palm trees! If you haven’t seen them before, here’s a not so great picture, but it gives you an idea.

In addition to being beautiful, Brussels sprouts are full of health promoting antioxidants. They are also high in fiber (4 grams per cup!) and anti-inflammatory. And just in case you need another reason to start integrating them into your diet, they are also delicious. This recipe is perfect for the upcoming holidays. And if your friends and family don’t like them, you can blame me.

Brussels Sprouts with Apples and Onions
Recipe from the JSY to Fruits and Vegetables Curriculum

Ingredients:

• 1 tablespoon oil
• 1 cup diced onion
• 4 cups sliced Brussels sprouts
• 2 cups diced apple
• 2 tablespoons lemon juice
• Salt and pepper to taste

Directions:

1. Heat oil in a large pan over  medium heat.
2. Add onion. Cook for 5 minutes, until soft.
3. Add Brussels sprouts and cook 5  minutes.
4. Add the apple and cook 5-10 minutes, or until apples are soft.
5. Remove from heat. Add lemon juice, pepper and salt. Mix well.
6. Serve hot and enjoy!