How To Roast Brussels Sprouts on the Stalk

October8

How to Roast a Brussels Sprout Stalk- Mama's High Strung

I’ve been waiting all season to get my hands on a whole Brussels sprout stalk so I could roast the entire thing at once.

Have you ever tried doing this? I am telling you the truth: It’s so easy and the presentation is out-of-this-world.

But wait… you say you HATE Brussels sprouts? That’s because you’ve never had them prepared like this: crisp, caramelized and free of that nasty sulfur taste.

 

How to Roast a Brussels Sprout Stalk - Mama's High Strung

Brussels sprouts on the stalk are available right now (obviously).

Here’s what to look for: tightly closed sprouts that are bright green in color on a solid, heavy stalk. The stalk shouldn’t feel rubbery. For more tips on how to select beautiful, loose Brussels sprouts, click here.

I Instagramed a picture of a stalk before I roasted it and I was surprised at how many people said they’ve seen whole stalks in the super markets, but just kept on walking by because, as one reader asked, “How could I make them taste good?”

Well, here’s a recipe to show you how…

 

This recipe was featured on:

 

Not up for roasting a whole stalk? Try this recipe: Hot Bacon Salad (made with Brussels Sprouts… yum!).

Like it? Share it!

19 thoughts on “How To Roast Brussels Sprouts on the Stalk

    1. Christina Post author

      The stalks really tough, Aly. I’m wondering if you couldn’t use a cheese grater and “shave” them down a bit and use them in a gratin or a salad. Good thought!!

      Reply
  1. Pingback: Newsletter Yule 2015 | FareShares food coop Crampton Street, London

  2. Lisa

    I have never roasted brussel sprouts on the stalk before – what a great presentation it makes. I love them roasted so I will have to try it this way!

    Reply
  3. Sami

    So, I just made these two nights ago and pulled them all off the stalk before roasting them. I love this, it would have been so much easier! Thanks for the future help! 🙂

    Reply
    1. Christina Post author

      It’s hard to cut them off the stalk when they are raw… a little easier when they are cooked, but you still need a sharp knife! Try my recipe next time and knock the socks off your guests (or family!).

      Reply
  4. Pingback: October 25th: Share Your Favorite Post At Saturday Sharefest - The SITS Girls

  5. Michelle @ Vitamin Sunshine

    Those are stunning! I used to buy brussels that way when I lived in Oregon. I am living in Asia now, where to get sprouts that look *okay*, it costs about $5 a cup. I buy them a couple times of year because I love them! I just splurged and bought some better than normal looking sprouts, and am posting a recipe this week for them.

    Reply
  6. Sparkling74

    Isn’t it amazing?? I had never had the because I’ve only ever seen them boiled and smelly but then my sister roasted some and I was blown away. I love them roasted though I wouldn’t use tha much oil.

    Reply
    1. Christina Post author

      I couldn’t stand them until I had them roasted. It is funny, ¼ cup of oil seems like a lot, but it kind of rolls off the sprouts, so you need it. It doesn’t saturate them, so that’s a good thing! Thanks for coming by…

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mama@mamashighstrung.com.