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.

Whole roasted Brussels sprouts on the stalk with an easy maple balsamic glaze.
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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!”

Brussels sprout stalk

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!

maple balsamic glaze being poured over Brussels sprout stalk on baking sheet.


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 (a darker grade is best for this recipe) 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.

maple roasted Brussels sprouts cut off 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.

Even if it’s not the centerpiece on your Thanksgiving table (you may be reserving that for the turkey), it’s still a gorgeous way to plate a side dish!

You can also put out a little jar of maple syrup and some flaky sea salt for serving.

Brussels sprouts roasted on the stalk then cut off and plated with maple balsamic glaze.



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.

Tender maple roasted on the stalk Brussels sprouts plated and served with fresh pomegranate arils.


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.

Relatedcan dogs eat Brussels sprouts?

On the stalk maple roasted Brussels sprouts side dish.

The thing I love about this recipe is the simplicity.

Essentially, this is nothing more than a roasted vegetable side dish like Roasted Buttercup Squash or Roasted Radishes.

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.


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Brussels Sprouts Pumpkin and Apple Hash

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4.83 from 80 votes

Maple Roasted Brussels Sprouts On The Stalk

Servings: 6 servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
maple roasted brussels sprouts on the stalk
Whole roasted Brussels sprouts on the stalk with an easy maple balsamic glaze. This makes a show-stopper side dish perfect for any occasion!


  • 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.


Serving: 1SERVINGCalories: 82kcalCarbohydrates: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 99mgSugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. I’ve always seen the brussels sprouts on the stalk at the Farmers Market but I’ve never thought to roast them that way! This is the actual best way to roast brussels! So flavorful and soooo easy.

  2. 5 stars
    This simple veggie dish was a hit. The combination of maple syrup and balsamic vinegar is delightful.

  3. I bought a stalk of Brussels sprouts and had to try your recipe when I saw the maple syrup and balsamic vinegar combo! We make our own maple syrup so I am always looking for ways to use our syrup. I followed the recipe as written and the stalk turned out beautifully!! Even the nose turned-up, anti-Brussels sprout family members had to try, as the stalk was so unique and fragrant. Absolutely delicious!!! To all Brussels sprout haters – I highly recommend you try this recipe as it is likely to be a vegi game changer!! Thanks for such a simple, yet fantastic recipe!!

  4. I read the rave comments below about the anticipation and decided to try this recipe with family for Christmas dinner. The anticipation did not match the result. The sprouts were quite bitter, using high end balsamic vinegar, and although knife tender, they were tough as nails when eaten. An additional zap in the microwave did not seem to improve the result. I can’t recommend this recipe, maybe sprouts on the stalk should be steamed first.

    1. Sorry it didn’t work out for you. I’m not sure how a vegetable can be “fork tender” yet “tough as nails”, I’ve never had that happen with anything outside of meat. This hasn’t been my experience with roasting Brussels whether on the stalk or cut off so it’s hard to help troubleshoot with you.

  5. I just ran across Brussels spouts on the stalk and wondered how to cook them! This is such a great recipe!!

  6. Always a hit on the holiday dinner table. I love buying them on the stalk at the market. The perfect fall veggie.

  7. This is such a beautiful recipe! We make brussels sprouts all the time but can rarely find them on the stalk. Hopefully I can get some soon because I realllly want to make this!