Article by Gil "hannaone"
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Weight information obtained from USDA food database

Brussels sprouts originated in northern Europe in the 5th century, although they are likely native to the Mediterranean region. The forerunners to modern Brussels sprouts were probably cultivated in Ancient Rome.
It is available in many varieties, some of which are purple. These hybrids were developed in the 1940s by a Dutch botanist as a cross between purple cabbage and regular green Brussels sprouts. The result was a purple-colored variety that was sweeter and had some of the purple colors of red cabbage.

Brussels sprouts with a glaze. Gather 1 lb Brussels sprouts, 1 tbsp vegetable oil, 3 cloves garlic, 1tbsp Korean chili flakes, sprinkle of sea salt, 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tbsp Korean plum extract. Then Follow these directions: Preheat your oven to 400 F, Trim the Brussels stems, and cut in half. Add vegetable oil, minced garlic, and brussels sprouts to a small bowl. Coat the sprouts evenly. Place on a baking sheet flat side up and place in the oven. Whisk the balsamic vinegar, plum extract, chili flakes, and honey together. After 15 minutes, remove the Brussels from the oven. Toss with the glaze mixture and return to the oven for another 10 minutes, or until crispy and browned.