Here’s how to roast a whole Brussels sprouts stalk with a yummy maple glaze that looks beautiful on a platter and tastes out of this world delicious!
Why roast the whole stalk?
While Brussel sprouts in any form make a fabulous side, serving a whole roasted Brussels sprouts stalk is an easy way to shake up your sides game. It is easy to make, and most people love the novelty of picking sprouts directly off of the stalk.
Where can you find on the stalk Brussels sprouts?
Since Brussels sprouts typically appear just before the holidays, I try to buy at least one stalk 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.
Preparing your stalk:
Before I begin preparing my Brussels sprouts stalk, I make sure to trim any “tough” leaves from the sprouts. After this is taken care of, I rinse the stalk and sprouts well in cold water. The final preparation step is to wrap the damp stalk in cling wrap and microwave on high for 4-5 minutes. After this, you are ready to season with the maple glaze!
Will on the stalk Brussels sprouts cook evenly?
Roasting your Brussels sprouts on the stalk actually ensures that they will cook more evenly. This is because the sprouts are all separated on the stalk, so each one is exposed to heat and tends to cook and brown even 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 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, skinny 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
- 18-inch platter-white melamine with raised edge
- 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 350 F.
- Trim any "tough" leaves from the sprouts.; rinse the stalk and 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.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 140Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 41mgCarbohydrates 21gFiber 0gSugar 18gProtein 0g