Autumnal Apples!
Due to greater availability of products from around the world, and state-of-the-art controlled temperature storage, we can enjoy delicious and nutritious apples year-round. However, for most of North America, fresh apples are in season during fall!
Apple Facts:
- Apples are a good source of fiber and vitamin C. But, be sure to eat the skin, as that’s where most of the fiber and antioxidants can be found.
- An apple a day keeps the doctor away? Maybe! Some of the nutrients in apples may aid in digestive health, help to reduce cholesterol, and reduce the risk for cancer and heart disease.
- There are so many great varieties of apples available at most grocery stores, so try something new today! Unsure of an apple variety? Check out the US Apple Association website to learn more. Keep your eyes peeled for the new Arctic Apple, a non-browning variety created through biotechnology that can be found at some grocery stores.
Beyond Pie: While we often think of sweet apple treats, consider using apples in your favorite savory recipes!
- Apple and jicama slaw is a crunchy addition to any taco
- Pork and apples are always an excellent pair
- Add diced Granny Smith apples to rice pilaf for bright tang
- Brie, arugula, and Fuji apple quesadillas are sure to please
Roasted Chicken Sausage with Apples and Root Vegetables
The combination of both fresh and cooked apples in this recipe creates great depth of flavor! Feel free to get creative with the root vegetables in this recipe (i.e. swap turnips for beets, or carrots for sweet potatoes).
- 3 apples (firm, crisp variety like Fuji, Honeycrisp, or Akane)
- 1 tablespoon lemon juice
- 1 sweet potato, peeled and cubed
- 2 medium beets, scrubbed and cubed
- ½ red onion, thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 4 sprigs fresh thyme
- 3 tablespoons olive oil
- 4 chicken sausages
- Salt and pepper to taste
- Grainy mustard (optional)
Preheat oven to 425°F.
Peel and cube 2 apples. Thinly slice remaining apple and toss in lemon juice.
Toss 2 cubed apples, sweet potato, beets, red onion, garlic, and thyme with olive oil on baking sheet. Add chicken sausages to baking sheet and spread vegetables and apples so that there is a little bit of space around each piece. This will ensure even browning and crispiness. Spread the mixture over two trays if too crowded.
Roast for 40 minutes, or until vegetables are cooked and browned, stirring the mixture and flipping the sausages every 10 minutes.
Remove thyme stems from mixture and season vegetables to taste with salt and pepper. Slice sausages and arrange fresh apple slices over top. Serve with grainy mustard for dipping.
