Ever wonder what to do with those big, gorgeous Brussels sprout stalks that start popping up in the produce department at this time of year? Roast the whole thing! The moment I noticed a recipe for Roasted Brussels Sprouts on the Stalk attached to the sprouts I found at Trader Joe’s, into my basket they went.
I kind of feel like Brussels sprouts are like that late bloomer in the ’80s teen flicks who everyone initially looks down on, but by the end she’s gotten contacts and new clothes and is ultimately elected prom queen. It turns out she was beautiful all along, it just took a while for people to truly appreciate her. Brussels sprouts are finally coming into their own – hooray for the underdog!
Roasted, raw, shaved, glazed – we’ve been enjoying them in our house in all kinds of ways lately. The easiest way, by far, has been this whole roasted stalk approach. The recipe calls for a simple maple syrup glaze to be poured over the top, for a little extra sweetness. It also says to garnish with dried cranberries and pomegranate seeds, but honestly I got so caught up in how pretty just the sprouts look (the one in the photo above reminded me of a rose!) that I completely forgot to add them. I think they’re pretty lovely on their own.
Roasted Brussels Sprouts on the Stalk
From the tie around a Trader Joe’s Brussels Sprout Stalk
Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes
Yield: 6 to 8 servings
- 1 Brussels sprout stalk
- 3/4 cup maple syrup
- 1/4 cup olive oil
- Fresh cracked black pepper
- Sea salt
- Optional garnish: Dried cranberries or fresh pomegranate seeds
- Preheat the oven to 350°F. Trim stalk of any unsightly parts. Line a roasting pan with aluminum foil and spray it with cooking spray.
- Rinse well in fresh water. Wrap in cling wrap and heat in the microwave on high for 4 or 5 minutes. (If the stalk is too large to fit in your microwave, I’ve found that it’s fine to omit this step.)
- Whisk maple syrup and olive oil together. Place stalk on the roasting pan and pour the maple syrup mixture over (I also used a pastry brush to re-apply some of the maple syrup mixture that pooled in the pan); season to taste with salt and pepper. Roast for about 45 minutes or until sprouts are fork tender.
- To serve: sprinkle with dried cranberries or fresh pomegranate seeds
See the Recipe Index for all the recipes on Cooking On the Side.