We love Brussels sprouts in this house and it's so nice to see them gaining in popularity. Gone are the days of boiled, soggy, overcooked sprouts. Roasting is the key to making flavorful sprouts. This time of year you can often find whole stalks available. I grab them every time I see them. I mean, just look at how fun they are! The sprouts pop right off the stalk, but I thought it might be fun to roast them on the stalk this time. Here's how I did it.
I placed the stalk of sprouts on a sheet pan that I use for roasting vegetables.
I spritzed the entire stalk with olive oil spray and sprinkled all sides with kosher salt and pepper. Then I popped the pan into the center of a 400F oven.
And here they are after 30 minutes.
I cut the individual sprouts off the stalk with a sharp knife (a small trimming knife that has a thin, sharp blade like this one is perfect for the job).
It's hard not to eat them as fast as they're cut off the stalk.
What did I do with the leftover stalk? I chopped it up in the food processor and will feed it to my neighbor's chickens.
Roasted Brussels Sprouts on the Stalk
makes 4 servings
- 18-inch stalk of brussels sprouts
- olive oil spray
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 400F
- Spray brussels sprout stalk all over with olive oil spray, then sprinkle salt and pepper evenly over entire stalk.
- Place on half sheet pan and roast on center rack for 30 minutes.
- Remove from oven and cool for 5 minutes before cutting sprouts off stalk.
- Stalks that have sprouts that aren't touching one another work best. Sprouts that are packed close together are best removed from the stalk and cooked separately.