Half  a stalk of Brussels sprouts purchased at Trader Joe’s. It’s a holiday special now.

Many of us may eat Brussels sprouts for the Thanksgiving holiday, but do you know where they come from? Well my good friend Barb would say Trader Joe’s. She found a huge stalk of Brussels sprouts at an Atlanta-area Trader Joe’s for under $4.00. Brussels sprouts are actually a member of the cabbage family (Brassica oleraceaum) or some may say the “mini cabbage family.” The small, spherical edible heads of tightly packed green leaves grow along a long tapering stalk. This is a beautiful specimen pictured here. Again, if I asked my friends how they like to eat Brussels sprouts they’d say at Houston’s.

Bur seriously, here’s Barb’s suggestion. Cut the desired amount of Brussels sprouts from the stalk (keep the balance in the refrigerator for up to 2 to 3 weeks). Clean and cut the Brussels sprouts in half, and combine with other vegetables like sweet onions cut in quarters and sweet potatoes peeled and cut into wedges and drizzle with olive oil and roast in the oven at 425 degrees for about 30 minutes. Sprinkle with salt and pepper then serve hot.

Tags: ,

Comments Closed

4 Responses to “Brussels Sprouts — Cabbage’s “Mini-Me””

  1. Nancy French says:

    I enjoyed your blog on Brussels sprouts. I have never been a big fan – but love cabbage. I’m going to try roasting them like you and Barb suggested. Sounds really good!

  2. margaret says:

    Brussel Sprouts were my mother’s method of choice when it came to child abuse. Many a napkin was filled with those ‘do do balls’ as we affectionately called them (I still do). But as an adult I have developed a liking for the little rascals… when they’re cooked/roasted in lots of butter with sea salt and ground pepper they’re actually delicious because they taste completely different. And they’re also healthy (without the butter).

  3. Joanne says:

    We fondly refer to them as “turtle heads.” I will definently try this recipe.

  4. Genie Shannon says:

    My daddy was the chef in the family and always cooked the holiday dinners. Dad and I were the only ones who ate the petit cabbage and every time they are on the menu at a resturant I will order them. Childhood memories are wonderful.

    Genie

Back to top
Back to Top
With a Southern Twist is all about good living in today's South. A true Southerner, the author's passions include food, home design, travel, restaurants, shopping, and entertaining. It is a fun blog about one of her most beloved regions of the country, shared through personal experiences.