Not only will shopping in season provide you with fruits and veggies that are at their peak for freshness and flavor, it is also budget friendly. Here are two healthy recipes using brussels sprouts and beets, both now at their seasons peak.
Roasted Beets and Sweets
Ingredients:
3 medium beets, peeled and cut into chunks
1 tablespoon olive oil, divided
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped
Directions:
1. Preheat oven to 425 degrees.
2. Toss the beets with ½ tablespoon olive oil to coat. Spread in a single layer on a baking sheet and cook for 20 minutes.
3. Mix the remaining olive oil, salt, pepper and sweet potatoes and onion and place on the baking sheet with the beets.
4. Reduce temperature to 400 degrees and continue baking for 40 minutes, stirring after 20 minutes, until all vegetables are tender.
Brussels Sprouts with Balsamic Glazed Pecans
Ingredients:
2 tbsp olive oil
1 lbs brussels sprouts cut in 1/2
1 medium yellow onions, finely chopped
1 medium apples, finely chopped
1 tbsp balsamic vinegar
Sea salt and pepper to taste
2 Tbs. chopped pecans
1 tbsp balsamic vinegar
½ tsp dried rosemary
½ tsp dried sage
½ tsp dried parsley
Directions:
1. Preheat oven to 400 F.
2. Add olive oil, Brussels sprouts, onions, apples, vinegar, salt and pepper to a bowl and stir well. Pour mixture into a baking dish.
3. Bake at 400 for 12-18 minutes.
4. While Brussels are roasting, mix pecans, vinegar and herbs in a small bowl.
5. Remove Brussels from oven and add pecans to baking dish. Stir well.
6. Return to oven for an additional 6-10 minutes.
This is a preview to an article that will be featured in The San Franciso Examiner. Check back for the full article.
Dr. Kantor’s greatly anticipated new children’s book, The Green Box League of Nutritious Justice, is now available. Be sure to order this highly reviewed book, filled with healthy living tips for the whole family. A portion of the proceeds benefit the Children’s Miracle Network.