I love to see how vegetables actually grow. I can still remember the awe of seeing my first artichoke field in Central California, a huge tuscan kale plant, rice fields in Japan, or zucchini and eggplants plants in a farmers market exhibition garden. This time, Trader Joe's brought the brussels sprouts to the store, including their habitat: a stalk. On top of looking picturesque, the stalk was also inexpensive. So, roasted balsamic brussels sprouts, sauteed endives, baby spinach and a handful of cherry tomatoes, all courtesy of Trader Joes, made up today's lunch.
Balsamic roasted brussels sprouts:
cut brussels sprouts off stalk
half, and line on a baking sheet lined with alu foil
salt, pepper, and drizzle with balsamic vinegar and olive oilroast for about 15-20 min at 375F.