Let's Get Cooking with VT Fresh!

Food connects us in a way few things do, and kitchen conversations offer some of the best ways to connect over food.

VT Fresh, a Community Health Program of Vermont Foodbank, celebrates cooking with fresh, healthy produce that is readily available in our state. VT Fresh offers easy-to-prepare recipes that use simple ingredients, and simple techniques. Scratch cooking shouldn’t leave you scratching your head – and it is the mission of VT Fresh to offer recipes that can help you be successful in the kitchen!

When it comes to cooking here’s an easy recipe for success:

• Keep it simple
• Use what’s available
• Be creative
• Repeat

VT Fresh and the Vermont Foodbank know that when something tastes great and is easy to make, you are likely to make it again. Not convinced? Try this recipe for Roasted Brussels Sprouts & Garlic, the caramelized sweetness of the garlic is the perfect balance for the slightly sharp, nutty sweetness of roasted Brussels sprouts. Add a layer of flavor with a squeeze of lemon or a drizzle of vinegar. Roasted Brussels Sprouts & Garlic pairs well with savory roasts, smoked proteins, and fermented vegetables.

Roasted Brussels Sprouts & Garlic

• 1 pounds Brussels sprouts
• 1 –2 Tbsp oil
• 1 head garlic, small or 6 peeled cloves
• Salt & pepper, to taste

1. Heat oven to 400°F. Prepare a sheet pan.
2. Trim the stems and remove any blemished outer leaves. Rinse & pat dry. Halve larger sprouts.
3. Remove loose papery skin from garlic head, cut head in half (cross section), exposing cloves.
4. Toss sprouts with oil, salt & pepper. Carefully rub exposed surface of garlic with oil and season.
5. Put sprouts on sheet pan in an even layer. Place garlic halves on sheet pan, cut side down. Roast for 25-30 minutes, until sprouts are crisp on the outside and tender on the inside, shaking the pan twice during baking time to allow sprouts to brown evenly. Garlic will be tender.
6. Remove from oven. Remove garlic from pan, using tongs, squeeze garlic head gently and roasted cloves will pop out. Discard skin. Using a fork lightly mash garlic and toss with sprouts.
7. Serve warm.

If you could use a hand getting the food you need, including fresh produce like brussels sprouts, you are not alone. Visit vtfoodbank.org/gethelp to learn more about resources that can help you access food. Consider applying for 3SquaresVT, a program that helps people buy the food they need at grocery stores and farmers markets – simply text VFBSNAP to 85511 to see if you are eligible or contact the Vermont Foodbank 3SquaresVT Team at 3SVT@vtfoodbank.org or at 1.855.855.6181.