How To Roast Brussels Sprouts on the Stalk
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.
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:
How to Roast Brussels Sprouts on the Stalk
prep: 20 minutes
cook: 45 minutes
serves 6
you’ll need…
1 whole Brussels Sprout Stalk
¼ cup olive oil
1 teaspoon Kosher salt
let’s get to it…
Place oven rack in middle of oven. Heat oven to 375°F.
Rinse off stalk. Trim small, tough stick-like shoots poking out from between sprouts. Remove loose leaves.
Place stalk in roasting pan, rimmed baking sheet or 9 x 12 sheet cake pan. If stalk is too long, trim to fit. Place trimmed piece of stalk in pan with the main stalk.
Pour oil evenly on sprouts (you may need more oil, depending on the size of your stalk). Sprinkle with salt.
Roast for 30 minutes. Carefully turn over stalk (I used a dry kitchen towel because it gave me a better grip). Roast for 15 minutes longer or until sprouts are fork tender. Remove sprouts from stalk with a paring knife. Serve immediately.
cooking know-how: Reheat Brussels sprouts in a skillet on medium high for 2 to 3 minutes or until heated through.
Not up for roasting a whole stalk? Try this recipe: Hot Bacon Salad (made with Brussels Sprouts… yum!).
Last minute decided that this would be my final contribution to Thanksgiving meal. It’s gonna be awesome.
Hope they were delicious!
can you do anything with the stalk after removing the sprouts?
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!!
Pingback: Newsletter Yule 2015 | FareShares food coop Crampton Street, London
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!
Let me know what you think. They are a little hard to get off the stalk, so use a paring knife.
I can’t wait to try this. I finally tried roasted brussel sprouts at a restaurant after a friend wouldn’t let up…i LOVED them!
Just saw this as SITS featured it this week in their recap! Looks AMAZING! I totally am ready to give this a try … I think. 🙂
Thanks so much! I’m always thrilled when something I do gets featured!
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! 🙂
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!).
Pingback: October 25th: Share Your Favorite Post At Saturday Sharefest - The SITS Girls
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.
Thanks so much… let me know how they turn out! Wow… that really is a splurge. Hope they turn out perfectly!
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.
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…
I love roasted brussel sprouts but have never cooked them on the whole stalk. I will soon!
Sarah you will love them… and when you bring them to the table, they’ll knock off everyone’s socks!