These on the stalk roasted Brussels sprouts are the perfect addition to your holiday spread. They roast up beautifully and easily come right off the stalk. Serve them plain or with a side of garlic mayo.
10 years ago you could not have gotten me near Brussels sprouts. I was sure I hated them and no amount of pressure would get me to change my mind.
It made it even worse when people would tell me to put cheese sauce on them.
I’m sorry, what? Cheese sauce?
What is the point of eating a vegetable to only drown them in some weird glowing cheese sauce?
As you can see, I’m not a fan of cheese mixed with vegetables.
BUT I am a fan of roasting my vegetables!
It’s even better when I get fully seasoned and make these on the stalk roasted Brussels sprouts.
SO GOOD! And super festive too.
Everyone is always impressed when I pull these out of the oven.
Of course, you can eat them plain but dipping them in homemade garlic mayonnaise isn’t so bad either.
Where can I buy on the stalk Brussels sprouts?
I have found on the stalk Brussels sprouts at both Trader Joes and Whole Foods fairly easily.
I have also seen it in my local grocery stores as well. However, finding it there seems to be a bit hit or miss.
And since not everyone is looking for on the stalk Brussels maybe you might have missed them?
They are typically found near other green vegetables but not in the cold section of the vegetable aisle.
Plus, they are BIG. Easily 2 feet or longer.
I know. It’s a little weird the first time you see how these adorable little cabbages grow.
Ok, I know Brussels sprouts are not cabbages but they look them.
Can I make this recipe with off the stalk Brussels sprouts?
You’ll probably need somewhere around 2 pounds of Brussels sprouts.
But you’ll likely need to cut down the roasting time.
How do I make on the stalk roasted Brussels sprouts?
While roasting Brussels on the stalk is super easy it can definitely look intimidating.
Especially when you’re looking at a 2-foot long stalk of vegetables.
All you need to do it is give a good rinse (I like to use my sprayer nozzle for this) and then dry it the best you can.
It can be hard to get in all those little crevices but give it your best shot.
Then simply add it to your sheet pan, drizzle with olive oil, and season with kosher salt and black pepper.
If your stalk is exceptionally long you can cut it in half and roast both halves on the sheet pan or roast the other half on another sheet pan.
I typically try to buy stalks that I know will fit on my sheet pan either straight or sorta angled.
Why the homemade garlic mayonnaise?
Depending on your love of things mayonnaise related it could sound weird to dip your vegetables in mayonnaise.
I know I totally dissed vegetables in cheese above and here I am saying it’s ok to dip it in mayo.
Listen, that part of the dish may not be the healthiest but man oh man is it tasty!
If mayonnaise isn’t your thing feel free to skip. They are still very delicious eaten plain.
Why roast them on the stalk?
Well, for one, it’s just easier.
You can easily cut them off once roasted or leave them out as an appetizer and guests can just pull them right off the stalk.
I like them plain with dinner but if I’m using them for an appetizer I like to give them a little dip in garlic mayonnaise.
Love this On The Stalk Roasted Brussels Sprouts recipe?
Looking for even more Brussels sprout recipes?
- Tangy Brussels Sprout Apple Slaw
- Roasted Brussels Sprouts with Pomegranate Seeds and Goat Cheese
- Shaved Brussels Sprout Apple Bacon Salad
- Bacon Brussels Sprouts Butternut Squash Flatbread
- Crispy Roasted Brussels Sprouts Beet and Bacon Salad
- Brussels Sprouts with Pancetta
- Chicken Sausage Fall Vegetable Hash
- Fall Panzanella Salad
For Brussels sprouts:
- 1 large stalk Brussels sprouts
- 1/4 cup extra virgin olive oil
- Kosher salt and pepper, to taste
For garlic mayonnaise:
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 teaspoon lemon juice
For Brussels sprouts:
- Preheat oven to 375 degrees F.
- Place Brussels sprouts onto a large rimmed baking sheet and drizzle evenly with olive oil.
- Sprinkle all sides of the stalk with the desired amount of kosher salt and pepper.
- Add to the oven and bake for 45 minutes until slightly soft and browned on the outside.
- Make sure to rotate the stalk a third of the way every 15 minutes to ensure equal cooking.
- Once cooked, let the Brussels sprouts rest for 5 minutes and cut off the stalk.
- Serve as is or serve with garlic mayonnaise for dipping.
For garlic mayonnaise:
- Add all ingredients and stir to combine.
- Keep cold until ready to use.