‘Tis the Season to Eat Local: Holiday Recipes

by Timothy Ankenman, graduate student in UM Coordinated Program in Dietetics

With the autumnal colored leaves falling and colder nights comes a bountiful harvest of colorful fruits and vegetables. Remembering where your food comes from is important during this season because you want the highest quality fresh fruit and produce in your meals and the closer you are to purchasing them from the source, the better.

Buying local has a large impact on the community around you through helping to keep the money flowing in the local economy. It helps to promote local agriculture while also providing jobs. Purchasing local ingredients also can help the planet by decreasing the transit time which uses less fuel and helps to decrease overall carbon dioxide emissions.

In Oxford during the holiday season you can purchase local food from the Oxford Community Market, a farmer’s market held every Tuesday through December at the Community Pavilion (Old Armory Pavilion), and Chicory Market located at 274 County Road 101.

Check out these seasonal holiday recipes:

Balsamic glazed roasted sweet potatoes and brussels sprouts 

Roasted Sweet Potatoes and Brussles Sprouts
Download the recipe card here.


  • ½ c. Balsamic vinegar
  • 1 Tbsp. Honey
  • 2 lbs. Alexander Farms sweet potatoes, peeled and large diced (about 3/4”)
  • 2 lbs. Native Son Farms brussels sprouts, cut in half
  • 2 Tbsp. olive oil
  • 1 tsp. salt or to taste
  • 1 tsp. pepper or to taste
  • OPTIONAL 8 slices of bacon, cooked and chopped


COOKING TIME: 40 Minutes


Nutrition information for balsamic glazed roasted sweet potatoes and Brussels sprouts.
Nutrition facts for balsamic glazed roasted sweet potatoes and Brussels sprouts.
  1. Make balsamic glaze by adding balsamic vinegar and honey to a small saucepan and simmer at medium to medium-low heat for 10-15 minutes. Set aside. It will thicken slightly as it cools.
  2. Preheat oven to 425°
  3. After peeling and dicing sweet potatoes add them to a large mixing bowl.
  4. After cutting brussels sprouts, add them to the same large bowl and add olive oil, salt, and pepper.

OPTIONAL: Chop up cooked bacon into small pieces and add to bowl

  1. Mix until oil is evenly spread. May add an extra tablespoon if necessary.
  2. Spread mixture evenly onto a large baking sheet and bake for 30-40 minutes or until they are fork tender and nicely browned. TIP: If necessary, place onto two separate baking sheets in order to spread vegetables out better and get a more even roast.
  3. Drizzle balsamic reduction over vegetables and serve.

*Tip: Cover baking pan in tinfoil and spray with cooking spray to prevent sticking

**Adding Bacon increases calorie per serving to 250, adds 4g fat, 2g saturated fat, 8mg cholesterol, 160mg sodium, 40mg potassium, and 2g protein

Adapted from: https://suebeehomemaker.com/balsamic-glazed-brussels-sprouts-and-sweet-potatoes/

Tart Cranberry Grapefruit Compote

Tart Cranberry Grapefruit Compote Recipe
Download the recipe card here.


  • ¼ cup Grapefruit juice
  • 2 cups water
  • 2/3 cup sugar
  • 1 tsp. vanilla
  • 3 Tbsp. cornstarch
  • 16 oz of cranberries
  • 1 Tbsp. grapefruit zest
  • 1 fresh Harrison Farms grapefruit, peeled, segmented and diced

YEILD: 3 cups


Image of nutrition facts for tart cranberry compote
Nutrition facts for tart cranberry compote


  1. Dissolve cornstarch in ½ cup water; pour into saucepan and add 1 ½ cups water, stirring to combine.
  2. Add cranberries, sugar, grapefruit juice, grapefruit zest, and vanilla to saucepan; stir to combine and bring to a boil over medium-high heat.
  3. Reduce heat and simmer over low heat for 15 minutes, stirring occasionally until mixture is very thick.
  4. Remove from heat and stir in grapefruit segments.

Adapted from: https://www.floridacitrus.org/grapefruit/recipes/cranberry-grapefruit-compote/


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