This easy-to-make whole roasted Brussels Sprouts stalk looks gorgeous on a platter and also makes a healthy and delicious vegetable side.
If you want to shake up your vegetable side game, why not try serving a whole roasted Brussels sprouts stalk? It is easy to make, and most people love the novelty of picking sprouts directly off of the stalk.
Since Brussels sprouts typically appear just before the holidays, I try to buy at least one to make for a dinner party while they are available. Trader Joe’s is my favorite place to buy the whole stalks, and I saw them just the other day in T.J.’s produce section.
The sprouts are all separated on the stalk, so each one is exposed to heat and tends to cook and brown more evenly than if crowded in a pan. When the stalk is done, I place it whole on a platter and place a pair of sharp kitchen shears nearby for folks to use for sprouts that don’t detach easily.
A note on serving platters: Before making a roasted Brussels sprouts stalk, it would be wise to to make sure you have a serving platter long enough for the whole stalk. My platter (shown in photo) is 20-inches long but only 18″ is available for food (the rest is raised). As you can see, the stalk just fit into the 18″ space with no room to spare.
My search for long rectangular platters began when I needed something from which to serve my fabulous pound cake baked in this 16″ rectangular bread pan. This long, skinnny pound cake is not only yummy, it is so easy to slice and lovely to serve on a long, slender platter. I listed some of my favorite extra long platters below.
- Cordon Bleu 18-inch platter with raised edge
- 21.25-inch porcelain platter
- 18-inch platter-white melamine with raised edge
- 21-inch Italian white ware oval platter
- 16-inch studded oval serving platter
- 18.5-inch stoneware platter
Below are images with links to the platters listed above. Click on arrows to scroll through items and where to purchase.
If you try this recipe, I’d love to hear what you think and how it turned out! I absolutely love hearing from readers, so please don’t hesitate to comment. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 1 Brussels Sprouts Stalk
- 3/4 cup maple syrup
- 1/4 cup extra virgin olive oil
- kosher salt & freshly ground pepper to taste
- Preheat oven to 350Â°.
- Trim any "tough" leaves from the sprouts.; rinse stalk and trimmed sprouts well in fresh water.
- Wrap damp stalk in cling wrap; microwave on high for 4-5 minutes.
- Whisk maple syrup and olive oil together.
- Place stalk on a roasting pan and pour the maple syrup mixture over.
- Use a pastry brush to mop the maple syrup onto all sides of the sprouts and stalk.
- Season to taste with salt and pepper.
- Place in oven and roast for about 45 minutes or until sprouts are tender and beginning to caramelize.
- To serve: Place stalk on a platter, drizzling with any remaining syrup.
- Have kitchen shears on hand for guests to cut sprouts from stalk if needed.
Amount Per Serving Calories 1172 Total Fat 56g Saturated Fat 8g Sodium 51mg Carbohydrates 170g Sugar 147g Protein 3g