Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Curry Roasted Brussel Sprouts and Sweet Potato
Formerly featured as the Tuesday Market Green Plate Special, Chef Indigo is no stranger to CCFM. He has early memories of cooking with his grandmother and later worked his way up from a busboy in the French Quarter to working in the kitchen beginning in 2013. As a contributor to the New Orleans plant-based scene, seasonality informs his cooking. As the weather begins to warm, look forward to class offerings and dinners from Indigo. To get the latest updates on his work, you can follow him on Instagram at _indig0soulcuisine, look out on Airbnb Experience and Tock – where he promotes upcoming events.
Inspired by Chef Indigo’s plant-based approach to cooking, here’s a recipe from our friends at the Goldring Center of Culinary Medicine, using seasonal produce which you can currently find regularly at Crescent City Farmers Markets
Ingredients
- 2 medium Sweet Potatoes, diced to 1” cubes
- 1 lb. Brussel Sprouts, halved or quartered
- ½ medium Onion, yellow or red, diced
- 2 Tbsp Olive Oil
For the Curry Powder Blend:
- 1 Tbsp Coriander, ground
- 1 ½ tsp Cumin
- 1 tsp Turmeric
- ½ tsp Black Pepper, ground
- ½ tsp Chili Powder
- ½ tsp Ginger, ground
- ½ tsp Garlic Powder
Directions
Gather all necessary equipment and ingredients. Preheat Oven to 400° F and line two baking sheets with foil or parchment paper (if using a very large sheet tray, you may only need one).
Add the chopped vegetables to a large bowl.
In a small bowl, combine all spices for curry powder blend, set aside.
Add the olive oil and spice blend to the bowl of vegetables and stir until well combined and vegetables are evenly coated.
Spread the vegetable mixture in an even layer onto the prepared baking sheets.
Roast in the oven for 20 minutes or until browned and crispy on the edges. Flip once while cooking for even browning.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.