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.