Recently I had the urge to visit Trader Joe’s, I hadn’t been there in ages. While shopping I came across a bin filled with stalks of Brussels sprouts. I’ve seen them in TJ’s before and each time it always amazes me to see how they really grow. (Photo below from bonnieplantsdotcom)
In this photo from Wikipedia, you can see how they grow along the stalk of the plant. Isn’t that the neatest thing?!
I love Brussels sprouts. Normally I buy them already off the stalk in a local grocery store, steam them, then store them in a big bowl in the refrigerator to snack on during the week. They are great for when the munchies hit in the middle of the day, plus they are really good for you!
Since Trader Joe’s had them for only $2.99 a stalk, I decided to try ’em fresh off the stalk. I figured when I got home I’d cut the sprouts off the stalk so I could do my usual steaming thing. But once I got home, I noticed the tag that was attached to them had a recipe for “Brussels Sprouts Roasted On The Stalk.”
Yum, that sounded good! Plus, the recipe didn’t call for any complicated ingredients and sounded easy to follow. I decided to give it a try. It was my first time attempting to roast Brussels sprouts on the stalk and it was so easy!
Here’s what you’ll need to roast brussels sprouts on the stalk:
Stalk of Brussels sprouts
3/4 cup maple syrup
1/4 cup olive oil
Fresh cracked black pepper
Dried cranberries and/or fresh pomegranate seeds for garnish
Roasting pan or casserole dish
The Trader Joe’s recipe said to preheat the oven to 350 degrees, cut any unsightly parts from the stalk and rinse it well in fresh water. The stalk I had looked fine, nothing much to cut off.
After washing the Brussels sprouts, the recipe said to wrap the stalk in cling wrap and microwave it in the oven for 4-5 minutes. I’ve never wrapped anything in cling wrap before cooking it in a microwave oven. Have you? I’ve always been afraid the cling wrap would melt.
But it didn’t. Here’s how it looked when I took it out after 4 1/2 minutes in the microwave.
Here’s how the Brussels sprouts looked inside the cling wrap.
Next, it was time to whisk the maple syrup and the olive oil together.
Done. All whisked!
After the whisking was done, I placed the Brussels sprouts stalk in a casserole dish and poured the syrup/olive oil mixture all over the sprouts. Afterwards, using a large spoon, I scooped up the mixture and spooned it over each of the sprouts to make sure they all got a good coating of the syrup mixture.
Then I gave ’em a dose of cracked black pepper and a very light dusting of sea salt. I rarely add salt to food so I went really light on the salt. I cooked the sprouts in a preheated, 350 degree oven for 45 minutes as the recipe stated. It didn’t say if they should be covered or not so I left them uncovered.
Here’s how they looked when they came out of the oven. The smell while they were cooking was pretty awesome…must have been the syrup caramelizing during the baking process. I tried one of the sprouts and they were so good, I just about the whole stalk right there! I’m glad I left them uncovered…the edges were slightly crispy in spots which was really good.
I managed to control myself long enough to put some of them into a salad. I sprinkled a few fresh pomegranates seeds and dried cranberries across the top as a garnish.
Next dinner party I host, I’m making these for sure. Just hope I can find them again on the stalk. If I can’t, I’ll figure out a way to roast them anyway. Love this recipe!
With cool weather on the way and the holidays just around the corner, here are few more recipes you may enjoy.
You’ll find additional recipes including a great champagne punch for Christmas and New Years here: Recipes