Whole roasted Brussels sprouts on the stalk with an easy maple balsamic glaze makes a show-stopper side dish perfect for any occasion! Plate the whole stalk for a unique table centerpiece or simply cut the Brussels sprouts off the stalk to serve.
For many years I’ve walked past these Brussels sprouts stalks in Trader Joe’s produce section.
But, for some unknown reason, I just never actually bought one.
Back in the spring when I was planting my stock tank garden outside, I grabbed some Brussels sprouts seeds excitedly thinking “I can grow my own Brussels sprouts stalks now!”.
Fast forward 3 months or so and literally every cruciferous vegetable I planted was covered in cabbage worms.
The Brussels sprouts were infested so badly, I gave up and just completely ripped the entire plants out of the garden in a rage.
Gardening isn’t for the faint of heart, a lesson I quickly learned this summer.
So when I pushed my cart through Trader Joe’s a couple of weeks ago and saw the seasonal Brussel sprout stalk back in the produce section, I finally grabbed one.
As I put it in my cart, I thought to myself “this is a heck of a lot easier than growing these things myself!”
Here’s what I hadn’t realized all those years I passed by the Brussels sprout stalk – it’s actually quite a bit cheaper than buying Brussels sprouts the normal way.
And by “normal way”, I just mean already cut off the stalk like you typically see them sold.
Not only is it cheaper, but the stalk is loaded with Brussels sprouts.
There are easily 6 servings on a stalk but probably closer to 8 if you’re serving these as a side dish with a larger meal.
Furthermore, this thing does double duty as not only a delicious vegetable side dish but also the perfect centerpiece for your holiday table!
The whole roasted Brussels sprout stalk is so show-stopping in looks it deserves a spot front and center on the table.
No need for complicated decor when your side dish can take care of that!
HOW TO COOK ROASTED BRUSSELS SPROUTS ON THE STALK
There’s absolutely nothing complicated about this recipe for roasting the Brussels sprouts right on the stalk.
In fact, it’s even easier than traditional Brussels sprout recipes because you don’t have to trim each sprout individually!
First, rinse and dry the whole stalk. Place it on a large, heavy duty rimmed baking sheet that’s been lined with parchment paper or a silpat.
You’ll likely have to place it on a diagonal to fit on the baking sheet. If it still doesn’t fit, just cut the stalk into two pieces using a heavy duty sharp knife.
Make the maple glaze by combining the avocado oil, maple syrup and balsamic vinegar in a small sauce pot over medium-low heat.
Whisk and cook the glaze for a couple of minutes until it’s hot and starts to simmer.
Slowly pour the glaze over the Brussels sprout stalk on the baking sheet. Turn the stalk as you do this to coat all the sprouts.
You can use a brush to soak up any of the glaze that’s spilled down onto the baking sheet and gently brush it back onto the sprouts.
Season the stalk generously with Kosher salt and pepper then place in the oven at 400°F for about 30 minutes.
If your oven is equipped with a convection setting, I suggest using it. I always prefer convection when roasting vegetables for the extra crispiness it lends to the final dish.
This is exactly how air fryers work their magic and air fryer cabbage is actually another great seasonal recipe if you love crispy vegetable sides!
Rotate the stalk on the baking sheet while it roasts every 10 minutes to ensure even browning.
The Brussels sprouts should be a deep golden brown and knife tender when finished roasting, slicing off the stalk easily.
SERVING BRUSSELS SPROUTS ON THE STALK
Once done roasting, there are two options for serving:
- Slice off each sprout from the stalk and serve in a dish with a spoon.
- Or, my preference, grab your largest serving platter or a big cutting board and put the whole roasted Brussels sprout stalk right on it. Place in the middle of the table as a beautiful edible centerpiece along with a sharp knife for people to cut off their own sprouts!
I just think the second option is so much fun and really makes a statement on the table.
You can also put out a little jar of maple syrup and some flaky sea salt for serving.
CAN I MAKE THIS WITH “NORMAL” BRUSSELS SPROUTS OFF THE STALK?
This recipe will work just fine if you can’t find a whole Brussels sprout stalk.
Side note – I’ve seen Brussels sprouts sold on the stalk at Trader Joe’s, Whole Foods and my local market. They’re in the produce section but not in the refrigerated areas.
Make sure to buy at least 2 pounds of loose Brussels sprouts. Clean and trim them as you normally would.
You can leave them whole or slice in half. I tend to like slicing them in half as the flat side gets nice and crispy in the oven.
Make the maple balsamic glaze as instructed and pour over the prepared Brussels sprouts on the baking sheet.
Toss together with your hands making sure each piece is coated with the glaze and roast at the same temperature.
Stir/flip the sprouts on the pan every 10 minutes just as you would’ve turned the stalk while cooking.
They should be golden brown and knife tender around the 30 minute mark and ready to serve.
IS THE BRUSSELS SPROUT STALK EDIBLE?
It hadn’t even occurred to me that I could possibly eat the stalk until after I had roasted the whole thing!
The answer to this is: yes, but let me explain…
The stalk is most definitely edible, however, it will need to cook for longer than the sprouts to become tender.
So, if you’d like to also eat the stalk itself, make this recipe as instructed.
When it comes out of the oven, slice all the sprouts off the stalk. Return the stalk to the baking sheet and roast for at least another 15 minutes.
Check the tenderness of the stalk by piercing it with a sharp knife. If the knife goes through the stalk relatively easily, it’s ready.
If not, just roast longer, checking the tenderness in 5 minute increments until it’s done.
Related – can dogs eat Brussels sprouts?
The thing I love about this recipe is the simplicity.
But, the curb appeal is just leaps and bounds above the others.
Roasted Brussels sprouts on the stalk are like the high school superlative of “Best Looking”.
They’re the guy or girl you were likely insanely jealous of in your class even though you knew you were just as smart or cool as them.
There’s nothing complicated or “special” to this recipe, it just so happens to have the fortune of good looks.
HOW ABOUT TRYING ONE OF THESE BRUSSELS SPROUTS RECIPES TOO?
Maple Roasted Brussels Sprouts On The Stalk
- 1 large stalk Brussels sprouts
- 3 tablespoons avocado oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- Kosher salt
- freshly ground black pepper
- Preheat oven to 400°F (use convection setting if your oven has it)
- Rinse and dry Brussels sprouts stalk and place on a large rimmed baking sheet lined with parchment paper or a silicone baking mat.
- Combine the avocado oil, maple syrup and balsamic vinegar in a small sauce pot over medium-low heat. Cook until heated through, whisking constantly, about 2-3 minutes.
- Pour or spoon the mixture evenly over the Brussels sprouts stalk, turning the stalk as you pour to coat each side.
- Season the stalk generously with Kosher salt and pepper.
- Roast for about 30 minutes, turning the stalk on the baking sheet every 10 minutes.
- Brussels sprouts should be a dark golden brown when finished and knife tender.
- Remove from the oven, slice each Brussels sprout off the stalk with a sharp knife to serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.