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Produce Geek offers “What’s ripe now?” suggestions

Here are more delicious produce notes from The Produce Geek. U-m-m-m! You may want to visit the Website (click on the logo) and take another peek. The Produce Geek’s also got other recommendations there!

Peak season is now here for fresh Organic and Conventional Brussels Sprouts from California. You also be able to find locally grown Brussels Sprouts at the store or farmer market, depending on where you live. Fall is a fantastic time for Brussels Sprouts since the cool weather brings out the best flavor. Plus, peak season harvests keep supplies steady, prices lower and retailers promoting.

Select Brussels Sprouts that are nice and green, and have tight, firm heads. Store Brussels Sprouts in the crisper drawer of your refrigerator. To prepare them, you’ll peel off the outer leaf or two when you trim the end off the bottom.

Brussels Sprouts Roasted with Rutabagas, Sweet Potatoes, Buttercream Potatoes, Garlic.!

Nothing brings out the sweet and savory flavors of fall within season root and cruciferous vegetables like roasting! Here’s an easy recipe to try for dinner or for your holiday cooking.

Ingredients

  • 10-15 Brussels Sprouts (ends trimmed, loose leaves removed, halved if bigger than 1 inch)
  • 1 Sweet Potatoes (peeled, cubed into bite sized pieces)
  • 1 Large Rutabaga or 2 Small Rutabagas (peeled, sliced into bite sized pieces)
  • 3 Buttercream Potatoes or 2 Large Gold Potatoes (skin-on, sliced into bite sized pieces)
  • 3 Whole Cloves Garlic (peeled, end trimmed)
  • 2-3 tablespoons Olive Oil
  • Coarse Salt, Cracked Black Pepper

Preparation

  • Pre-heat Oven to 450 degrees F
  • Combine fresh ingredients in a large mixing bowl
  • Add Olive Oil and toss to coat
  • Season liberally with Salt and Pepper – toss again
  • Spread Vegetables out evenly on a large Cookie Baking Sheet or Roasting Tray (or two if necessary)
  • Roast for 15 minutes at 450
  • Flip/Toss Vegetables over with spatula
  • Roast for 10-15 more minutes at 450 or until browned and soft enough to easily pierce with a fork
  • Fennel, Hard Squash, Carrots, Cauliflower, Parsnips or Fingerling Potatoes are flavorful substitutes or additions in this recipe.

More Brussels Sprouts recipe ideas here.

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