February is the last month of winter and fresh fruit and vegetable options may seem a little lacking. But everyone still needs their fresh fruits and vegetables to keep them healthy through the coldest days of the year.
February is when the citrus options are really at their most plentiful. As well as the standard navel oranges, ruby grapefruits, lemons. You can find unusual options like blood oranges, meyer lemons, and even the giant pomelos. Get creative and experiment with adding these fragrant flavors to your sweet and savory dishes. And it may surprise you, but citrus goes really well with both cruciferous vegetables like cauliflower or brussel sprouts and root vegetables. Try pairing some of those blood oranges with roasted parsnips or celery roots. Or make the ultimate fresh winter produce salad oranges, finely sliced fennel, and kale.
If you are a fan of brussel sprouts, you know how versatile this mini-cabbage look-a-like can be. Steam them, roast them, sauté them with balsamic, or even shave them raw into a salad with citrus and roasted root vegetables for a healthy and hearty lunch or side dish.
Did your New Year’s resolutions include trying to eat less meat? Cauliflower can help bulk out a dish to make it more filling, especially with the fiber it contains keeps you full longer. You can also roast or fry cauliflower steaks for a plant-based alternative to a main dish. Just season it well and you are all set.
Try this Blood Orange Roasted Parsnips recipe from One Hungry Bunny: this simple side dish will make your kitchen smell amazing.
4-5 whole Parsnips peeled & quartered lengthwise
1 whole Fennel Bulb trimmed and chopped
2 whole Blood Oranges sliced
2 tbsp Fresh Rosemary Leaves stem removed
1-2 tbsp Olive Oil extra virgin
Preheat oven to 400 degrees Farenheit.
Place parsnips and fennel evenly in a shallow baking dish or baking sheet. Drizzle with olive oil. Spread orange slices and rosemary on top of the vegetables.
Bake for 35-40 minutes or until slightly browned.