For a novel and show stopping vegetable side, consider serving a whole roasted Brussels sprouts stalk. It is easy, yummy, and gorgeous!
If you want to add a little wow factor to your holiday table, why not serve a whole roasted Brussels sprouts stalk? It is quite easy to make, and a whole stalk definitely makes a statement:-)
Since Brussels sprouts stalks are seasonal, 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 a stalk, as the sprouts are typically super fresh and require little trimming or prep. This recipe is actually adapted from one that came attached to a TJ’s Brussels sprouts stalk that I bought a few months ago:-).
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!!!