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On The Stalk Roasted Brussels Sprouts

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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.

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.

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?

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.

So a few years ago I got over my irrational self and decided to give those tiny cabbages a try. I roasted them up and hoped for the best.

I fell in love.

Really, really in love.

I went from hating to psycho loving this vegetable in 5 seconds flat. In movie terms, I would describe my intense love as a bunny boiling type of love. Or maybe a Single White Female-eque love.

Except I’m not about to kill anybody’s boyfriend with a high heel over a vegetable.

I’m not that crazy.

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.

This version of roasted Brussels sprouts is a little different than normal.

I bought them still on the stalk and just roasted it up all at once in the oven. 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 mayo. Mostly because mayo is the best.

Mayo love for life!

Love this On The Stalk Roasted Brussels Sprouts recipe?

Looking for even more Brussels sprout recipes? Try my Tangy Brussels Sprout Apple SlawRoasted Brussels Sprouts with Pomegranate Seeds and Goat CheeseShaved Brussels Sprout Apple Bacon SaladBacon Brussels Sprouts Butternut Squash FlatbreadCrispy Roasted Brussels Sprouts Beet and Bacon SaladBrussels Sprouts with PancettaChicken Sausage Fall Vegetable Hash or my Fall Panzanella Salad

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{On The Stalk} Roasted Brussels Sprouts

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.

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

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

Directions:

For Brussels sprouts:
Preheat oven to 375 degrees.

Place Brussels sprouts onto a large rimmed baking sheet and drizzle evenly with olive oil. Sprinkle all sides of the stalk with 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 insure 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.

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Ann

Sunday 4th of October 2020

Never thought of roasting them on the stalk. They can be tough to get off raw — especially the bigger ones at the bottom of the stalk. Farm markets usually have them on the stalk beginning now. Thanks.

Anna Salko

Tuesday 27th of November 2018

WOW! Fancy :) Can't wait to try this for Christmas.

Joan

Saturday 6th of October 2018

Picked up a stalk of brussel sprouts at the market today. So am very happy I found your idea. Going to try leaving them on the stalk to roast in the oven, but the bottom ones are larger than the top, hope that isn't a huge problem.

Angela

Sunday 5th of November 2017

This is a great recipe. Just remember to turn your stalk every 15 min. This is a MUST. Once mine were done (had to cut some and cook other side longer because I didn’t turn them),I drizzled some aged balsamic and a light sprinkle of sea salt. Fabulous! They were eaten before the meal was done!

nutmegnanny

Monday 6th of November 2017

I'm so glad you enjoyed it, Angela!

Nancy

Wednesday 29th of March 2017

Trader Joe's sells the Brussels sprouts on the stalk at the holidays

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