As the fall harvest season winds down, we have a feature on Brussels Sprouts, a late season vegetable that can still be found fresh and delicious into November.
Brussels Sprouts have long been popular in the city of Brussels, Belgium, where it’s presumed their name originates from. Most American Brussels Sprouts are grown along the central coast of California, but locally, Long Island is also considered to have one of the best climates for growing the vegetable. About 27,000 tons of Brussels Sprouts are grown each year in the United States.
In addition to being fresh and tasty in the late fall season, Brussels Sprouts are one of the healthiest foods you can eat. They are high in both Vitamin C and Vitamin K, which helps prevent Alzheimer’s, and are considered to have anti-cancer nutritional properties. Brussels Sprouts are also a great source of antioxidants.
Still not sold? Check out this recipe for a delicious Brussels Sprout, Apple, and Melted Brie Sandwich created by our Director of Community and Nutrition. For the full blog post of the recipe, including, cooking instructions, click here.
- English muffin (or baguette, sliced bread, gluten free bread)
- 3-4 thin slices of brie
- 2-3 thin slices of apple
- small handful of brussels sprouts
- dollop of mustard
- 1/2 tablespoon olive oil
- pinch of salt