It has been super chilly in LA this week, which means it’s dropping below 50 degrees at night and everyone is busting out their UGG boots, mittens and puffy jackets. HA! And as much as I would like to be, we aren’t quite into spring fruits and veggies yet. I can’t wait for my strawberries, spinach and asparagus from the farmers market, but for the time being I am hunkering down next to my fireplace and enjoying all that winter has to offer. Brussels sprouts are one of my favorite winter vegetables and I have a ton of recipes on my site which celebrate this fabulous crucifer. They can be oven roasted or pan-roasted (see my cookbook for the best pan roasted brussels sprout recipe), made into a hash, made into latkes, or make a whole salad with them like this one or this one (my personal favorite). They are also chock full of nutrients and antioxidants which we need in the winter to keep our immune systems strong. Brussels sprouts are also one of the few vegetables which contain Omega-3 fatty acids, which are really important if you’re on the vegan train like my husband and you aren’t getting your fatty acids from fish….