Brussel Sprouts Stalks Recipe – If you’re looking for a new and impressive way of serving up veggies, then this roasted Brussels Sprouts Stalks recipe might just fit the bill.
It may look extraordinary, but this side dish is super simple to whip up, using just olive oil and basic seasonings to create seasonal veggie perfection. Plus, it’s a great conversation piece starter.
Why Make These Roasted Brussel Sprouts Stalks
By taking this much-maligned vegetable, roasting it to perfection and serving it in its original form, you will have a side dish that is sure to delight your guests and maybe even change opinions on Brussels sprouts along the way.
Here are some more reasons to make this stalk:
- Only a handful of ingredients required!
- Ready in 45 minutes from start to finish.
- Quick and Easy!
- The Brussels sprouts are crisp on the outside and very tender on the inside!
- They are perfectly seasoned!
Brussels Sprouts
With a strong resemblance to miniature cabbages, Brussels sprouts are actually part of the same family. Rather than growing straight out of the ground, they are buds that grow along a thick, fibrous stalk.
Brussels sprouts tend to divide opinions, but when properly cooked, they have a lovely, nutty flavor and a temptingly crisp outer layer.
Not only do they taste good, but they are also low in calories and high in many vitamins and nutrients including fiber, vitamin K and vitamin C.
If you’re not a Brussels sprouts fan, chances are, you have only eaten them boiled, which results in a limp texture and a rather off putting sulfurous smell.
I strongly advise to give this method a go, which brings out the best in these little vegetables with very little effort.
Where Can I Get Brussels Sprouts On The Stalk?
Although some supermarkets stock Brussels sprouts on the stalk (Trader Joe’s usually have them), you may have better luck getting hold of them at your local farmer’s market.
They are usually available year round, but are in season from late fall to early winter, giving you a better chance of finding them.
My Brussels Sprout Stalk Doesn’t Fit In My Oven
Not to worry! Brussels Sprouts Stalks can be a couple of feet long, so not everyone’s oven will be big enough to accommodate them.
You can simply cut the stalk in half and it will make no difference to the end result. Just try and cut through the stalk itself, avoiding the actual Brussels sprouts.
Can You Eat The Stalk Itself?
The stalk is technically edible, you would need to cook it separately from the Brussels sprouts as it takes a while longer to cook thanks to its tough, woody texture and requires a fair amount of work.
For the sake of this recipe, you’d be better off just eating the crispy Brussels sprouts and leaving the stalk as is.
What Can I Serve With Brussels Sprouts Stalks?
Thanks to their unusual appearance, serving whole Brussels Sprouts Stalks makes for a great Christmas showstopper served alongside your turkey. For the rest of the year, they make a great accompaniment to any meat dish or can even be served as an appetizer.
Guests can simply pull the Brussels sprouts off the stalk and dip them into a honey mustard or garlic mayonnaise sauce.
Frequently Asked Questions (FAQs) & Expert Tips
Yes, you can eat the Brussels sprouts stalk. I highly recommend cooking it longer to soften it up. Once soften, it can also be used to make soup.
If stored in the refrigerator, Brussel sprouts can last about 1 ½ week on the stalk. If left on the counter, it will last up to about 4-5 days.
MORE EASY SIDE DISH RECIPES
If you love this easy Brussels Sprouts Stalk recipe, you’re in luck! Here are some more delicious side dishes for you to enjoy.
Air Fryer Roasted Brussels Sprouts
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Brussels Sprout Stalk
Ingredients
- 2 12 – Inch Brussels Sprout Stalk
- 1 Tsp. Kosher Salt Or to taste
- 1 Tsp. Ground Black Pepper Or to taste
- 1 Tsp. Paprika
- 2 Tbsp. Olive Oil
Instructions
- Pre-heat oven to 375°Clean the sprouts and set aside. In a small bowl, add all of the ingredients and mix well. Using a pastry brush, brush the olive oil mixture on the sprouts. Repeat the steps on all sides.
- Line a cookie sheet with parchment paper and place the stalks on the cookie sheet. Bake for 40 minutes. Serve as a side and enjoy.
Pam
I grow these every year. After its frosted a few times, i pull them. cut root off with tree cutters. pick off all the sprouts and set aside. cut stalks in 2 or 3 pieces, again with tree/weed cuttets. Put pieces in steamer. steam for about an hpur till u can stick a knife into stalk, add water as needed. let cool. scrape off the stuff on outside of stalk. its edible. cut stalks in half vertically. using a spoon, scrape the goodness out of insides of stalks. it too is edible and delish. that leaves only the stalk which is not edible. i save them and use them as stakes for next years veggie garden. u can blanch and freeze sprouts. u can use inside and outside of stalk in dip, cheese ball, and i even addd some to my thanksgiving stuffing. it does not keep in frig. freeze in small amts like ice cube tray so u can take out how much u need. pretty sure there r other recipes online using these scrapings.
Mirlene
Wow, this was so insightful. Thank you very much, Pam.
Joan
This was perfect. Will definitely make it again.
Mirlene
Thank you so much, Joan. I am very glad to hear that.
Toni
This is such an amazing side dish! Love that it is so easy to make!
Mirlene
Thank you!
Little Home in the Making
I love this recipe idea! As someone who has a big garden, I often have leftover pieces that I’m not sure what to do with. Often, they get composted. Brussels Sprout stalks are one of those things. I had no idea you could cook them!
Mirlene
I am so glad to hear that. Yes, you can cook them. They are tough. But with a little patience and longer cooking/boiling, they will soften up and be ready for soup. Thank you for reading.
Chenée Lewis
This is so cool! Such a unique way to serve brussels sprouts.
Mirlene
It’s very cool Chenee.
Dannii
We always try to buy them on the stalk if we can. These look delicious.
Mirlene
Thank you, Dannii!
Michelle
Ooh, these are very delicious and fun to eat, thank you for sharing your recipe!
Mirlene
Yes, they are very fun to eat. Thank you, Michelle.
Erika
I’ve actually never seen brussel sprouts on their stalks before. I love this idea and the recipe looks great!
Mirlene
I was SO happy when I came across it in our local grocery store. It was a beauty to see 🙂 I hope you get a chance to find it and roast it as well. it’s amazing, Erika!
Amber
This is PERFECT to serve as a side dish for Christmas!