Brussels Sprouts were on sale at the cooperative grocery store today, so I decided to try roasting them similarly to what I did for the Valentine's Day dinner . I also included a golden beet, cut into 3/8" cubes. At 450°F, I oven roasted the beet with onion for about 30 minutes and the Brussels Sprouts with onion for about 15 minutes. I did not broil, but removed from the oven; the beet looked and tasted good, so I just sautéed on cast iron the Brussels Sprouts and onion, along with (for my wife and me) tempeh, bell pepper, more onion, and chopped spinach. I added a bit of salt and garlic powder when I served. For my daughter, who doesn't like spinach or tempeh, I left out the spinach and used tofu instead of tempeh. I also made a tasty tomato salad. I gave my daughter some tasty organic grape tomatoes that we also bought today. For my wife and me, I halved tomatoes, and mixed in chopped green chili pepper, ume plum vinegar, Indian black salt ( kala namak ), and fre...
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