Place in the middle of the table as a beautiful edible centerpiece along with a sharp knife for people to cut off their own sprouts! Or, my preference, grab your largest serving platter or a big cutting board and put the whole roasted Brussels sprout stalk right on it.
You can use a brush to soak up any of the glaze that’s spilled down onto the baking sheet and gently brush it back onto the sprouts. Turn the stalk as you do this to coat all the sprouts. Slowly pour the glaze over the Brussels sprout stalk on the baking sheet. Whisk and cook the glaze for a couple of minutes until it’s hot and starts to simmer. Make the maple glaze by combining the avocado oil, maple syrup and balsamic vinegar in a small sauce pot over medium-low heat. If it still doesn’t fit, just cut the stalk into two pieces using a heavy duty sharp knife. You’ll likely have to place it on a diagonal to fit on the baking sheet. Place it on a large, heavy duty rimmed baking sheet that’s been lined with parchment paper or a silpat. In fact, it’s even easier than traditional Brussels sprout recipes because you don’t have to trim each sprout individually!įirst, rinse and dry the whole stalk. There’s absolutely nothing complicated about this recipe for roasting the Brussels sprouts right on the stalk.
Unique brussel sprout recipe how to#
No need for complicated decor when your side dish can take care of that! HOW TO COOK ROASTED BRUSSELS SPROUTS ON THE STALK The whole roasted Brussels sprout stalk is so show-stopping in looks it deserves a spot front and center on the table. There are easily 6 servings on a stalk but probably closer to 8 if you’re serving these as a side dish with a larger meal.įurthermore, this thing does double duty as not only a delicious vegetable side dish but also the perfect centerpiece for your holiday table! Not only is it cheaper, but the stalk is loaded with Brussels sprouts. Here’s what I hadn’t realized all those years I passed by the Brussels sprout stalk – it’s actually quite a bit cheaper than buying Brussels sprouts the normal way.Īnd by “normal way”, I just mean already cut off the stalk like you typically see them sold. So when I pushed my cart through Trader Joe’s a couple of weeks ago and saw the seasonal Brussel sprout stalk back in the produce section, I finally grabbed one.Īs I put it in my cart, I thought to myself “this is a heck of a lot easier than growing these things myself!” Gardening isn’t for the faint of heart, a lesson I quickly learned this summer. The Brussels sprouts were infested so badly, I gave up and just completely ripped the entire plants out of the garden in a rage. Whole roasted Brussels sprouts on the stalk with an easy maple balsamic glaze makes a show-stopper side dish perfect for any occasion! Plate the whole stalk for a unique table centerpiece or simply cut the Brussels sprouts off the stalk to serve.įor many years I’ve walked past these Brussels sprouts stalks in Trader Joe’s produce section.īut, for some unknown reason, I just never actually bought one.īack in the spring when I was planting my stock tank garden outside, I grabbed some Brussels sprouts seeds excitedly thinking “I can grow my own Brussels sprouts stalks now!”.įast forward 3 months or so and literally every cruciferous vegetable I planted was covered in cabbage worms.
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