Now is the time...for Brussels sprouts!

Now is the time to eat your Brussels sprouts.

Although you might not have thought of them for years, you really should bring these green fellows back into your diet. It is also a good time to add kale, beets, cranberries and snow peas. Why these, and why now? All of these fruits and vegetables are in season, meaning that right now, they are not going through any unnatural processes to get to you.

Eating seasonal fruits and vegetables can balance your nutrition intake and as save you a little on your grocery bill.  Following a diet that correlates with the seasons ensures a diverse range of nutrients throughout the year. Vegetables grown during the right time of year, and under the proper conditions, will exhibit all of their intended flavors and nutrients...who isn't for tastier, healthier food?

Eating locally grown produce also boosts flavor, giving your healthy meal that extra kick. Kevin, who works for Unconventional Grows, an organic farm about sixty miles north of the city, says locally grown produce tastes even better other options since the flavors are fresh and have not been sitting in storage for days or even weeks.

The Produce News details what happens to out-of-season produce like asparagus once it leaves the farm.  First, the asparagus is flown from Libya to Miami, and is fumigated at the airport for six and a half hours to meet the U.S. Department of Agriculture’s requirements. The asparagus is then driven up the East coast, and finally delivered to your Trader Joe’s. In all that time you could opt for radishes that were pulled out of the ground the night before.

The extra time and resources spent on shipping and storing out of season produce can drive the prices up, making eating healthy vegetables more expensive.

You do not have to eat Brussels sprouts all year, but with the recipe below you just might end up a sprouts junkie.

Roasted Brussels Sprouts Recipe:

Brussels Sprouts

Olive Oil

Balsamic Vinaigrette

Salt and Pepper

Bay Seasoning (optional)

Cut the Brussels sprouts in half and toss in a bowl with other ingredients making sure the olive oil evenly coats all the sprouts.  Place sprouts on an oiled cookie sheet and bake for 15 minutes in a 375 ° oven. Rearrange the sprouts and bake for another 10 to 15 minutes or until the veggies are slightly browned--a few crispy edges are always welcomed.