Brussels Sprouts So Delicious, Kids Will Even Eat Them

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)

Brussels Sprouts Growing In A Garden


In this photo from Wikipedia, you can see how they grow along the stalk of the plant. Isn’t that the neatest thing?!

Brussels Sprouts Growing on a Stalk


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
Sea salt
Cling wrap
Dried cranberries and/or fresh pomegranate seeds for garnish
Roasting pan or casserole dish

Ingredients Needed to Roast Brussels Sprouts on Stalk


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.

Wrap Brussels Sprouts in Cling Wrap


But it didn’t. Here’s how it looked when I took it out after 4 1/2 minutes in the microwave.

Microwave Brussels Sprouts


Here’s how the Brussels sprouts looked inside the cling wrap.

Preparing to Roast Brussels Sprouts on Stalk


Next, it was time to whisk the maple syrup and the olive oil together.

Maple Syrup and Olive Oil to Roast Brussels Sprouts on Stalk


Done. All whisked!

Maple Syrup and Brussels Sprouts


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.

Pour Maple Syrup and Olive Oil Over Brussels Sprouts Before Roasting


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.

Recipe for Roasting Brussels Sprouts on the Stalk


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.

Brussels Sprouts Roasted on the Stalk Recipe


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!

Recipe for Roasting Brussels Sprouts on the Stalk


With cool weather on the way and the holidays just around the corner, here are few more recipes you may enjoy.

Hearty Vegetable Beef Stew

Hearty Vegetable Beef Soup Recipe


Roasted Butternut Squash Soup

Butternut Squash Soup Recipe


Cranberry Trifle

Cranberry Trifle, Great for a Christmas Dessert_wm


You’ll find additional recipes including a great champagne punch for Christmas and New Years here: Recipes

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  1. I love Brussels sprouts too. I never would have thought to cook them with maple syrup. I’m definitely going to try that!

  2. I adore brussels sprouts but haven’t tried roasting them on the stalk. I’ve seen them at TJ’s…must try. These look amazing!

  3. My family loves brussel srouts so much that I have to buy 2 bags for one meal. I have used this same recipe, only using the loose sprouts. The sprouts turn out beautifully. A Thanksgiving/Christmas staple. Roasted chestnuts are also a great addition.

  4. crumpety cottage says

    This recipe sounds delicious, Susan! Thanks for sharing it. That salad looks incredible, too. What are those big red things? They look like red pasta shells.

  5. Susan, I made your champagne punch last Christmas for our family gathering and it was fabulous! New addition to our traditional meal.

  6. We usually cut them off the stalk and roast them – no cabbage smell. I love the addition of pomegranates. They are just so refreshing and apparently have healing properties.

    • Interesting…I didn’t know that about pomegranate seeds. They are finally in the stores again. I needed them a few months ago as garnish for a drink recipe and they didn’t have them…but the do now!

  7. those look tasty and I will have to try!

  8. Funny, I’ve seen these in my Trader Joe’s, and although I love brussel sprouts, I didn’t know what to do with them on the stalk (I didn’t see the recipe tag!). I LOVE roasted brussel sprouts and always toss with olive oil, salt and pepper, but this syrup mixture sounds delicious! If they have the stalk next time I go, I’m going to try it! My only hesitation about is microwaving in plastic – I’m always afraid of leaching, but maybe I can figure out another way, or just say the heck with it this once! Thanks, and I’m pinning this!

    • I know, I wondered about that, too. I guess it’s supposed to hold the moisture in. I was worried when I first stuck them in the microwave, that the stalk would be too long to rotate around and one spot would get overcooked, but it just barely cleared the walls and went around and around as it should. 🙂

  9. The brussel sprouts on the stalk that I got from Trader Joe’s are the best I have ever eaten by far. xo Laura

  10. Gwendoline Healy says

    Susan, you are the best!. Terrific posting as usual, love it when you add a new recipe. Must try this one out soon, sounds delicious. Being English we eat lots of brussels sprouts.
    I always cook my traditional English Christmas standing rib roast dinner with sprouts and roasted parsnips, roast potatoes and Yorkshire puddings. So, maybe I will roast the sprouts this year for a change. Thanks!

  11. Carol Neibling says

    When I go to KC I go to Trader Joe’s. Wish it was closer. Anyway, my husband loves to shop there and he saw the Brussel Sprouts and we had to have one. I made the salad in Country Living and he said, “don’t waste them that way again”, but we had some to eat steamed and those sprouts were the freshest and sweetest I have ever eaten. I’m headed to Trader Joe’s this weekend for some and treats for our pastor for pastor appreciation. He loves the cherry juice, almonds and almond butter and since he likes healthy snacks, I do this for him often. My husband gets a bag of almond, too.

    Trust you plantings are going well. I think you need a post hole digger on the back of a garden tractor to save your body because one of these days those hips and knees will tell you about it. Take it from one who has had the surgery’s.

  12. Can’t say I like them! The use of maple syrup was a mind boggling though, but not tempting enough. lol

  13. Mmmmm wellll ok, but just ONE bite, and I’ll need some decadent chocolate cake to quickly follow that ONE bite! 😉

  14. Love the idea for the marinade for the brussel sprouts. I will try it.

    I bought brussel spouts once on the stalk and they tasted better than any I had eaten before. I did pull the sprouts off the stalk to cook them. I thought maybe they were fresher and that gave them a better flavor. I don’t know the answer to that.
    Thanks for all the recipes today.

  15. How very, very cool. I have never seen them on the stalk before.

  16. Marilyn in Mt. Vernon, VA says

    Susan, thank you for this recipe, I LOVE brussel sprouts. Re TJs, there are two near me; I go occasionally. Will you tell me why TJs is so popular, please? I would imagine the attraction is the prices, but what else? I sort of wander around and wonder what to buy. I’m being very sincere. Sending hugs.

    • Yep, definitely the prices pull folks in! I can’t speak for everyone but I love that it isn’t too big, feels kind of like a neighborhood store. Also, I love trying all the unusual stuff they have, things I would never find in those huge grocery stores. I mentioned this a long time ago (and this may sound weird) but whenever I go, I always look to see what’s half missing from the shelves, especially in the section where they have cheeses, dips and the ready made salads, chicken salad, etc… It’s a good way to see what others like and what’s popular. I often buy things that appear to be selling well because I love trying new things. Also, their fresh breads are a big draw. At the location near me, they occasionally run out of some of them so you can tell what folks really like. Of course, their wine is super cheap so some folks go there for that. The only thing I don’t like there that I’ve tried is the milk. I much prefer Homestead Creamery or Mayfield milk. Around the holidays, they have some really great prices on their Christmas wreaths and garland, too. So that’s what I like. 🙂

  17. One of my very fav veggies!! The marinade sounds so good! We always bought them on the stalk, years ago couldn’t find them any other way, my mom always bought the stalk too. Don’t understand cooking them twice like that.

    I always cut them off the stalk and wash thoroughly and remove damaged leaves. I love them roasted in the oven with slices of rutabagas, carrot chunks and some chunks of onion. Toss with olive oil, sea salt, and whatever you like for spice. The secret to cooking the sprouts is to cut a slit in them from the bottom to open them up without cutting in half. My family loves them!!

    Will try your marinade this week in the oven!!

  18. P.S. I also throw in chunks of bacon……….yum..

  19. Those look super good! Love brussels sprouts, not so crazy about maple, but would certainly try it. I have a great standby bs recipe I got from Country Home years ago that bakes bs, heavy cream, parmesan, garlic, nutmeg ….it’s always wiped clean at Christmas.

  20. Please avoid microwaving in the plastic wrap. You can wrap tight in plain paper towels just as effectively or just roast a bit longer in the oven.

  21. Mmmm, that looks good, sounds good. My husband is the cook, so I will be forwarding this post link to his email 😀

  22. This sounds delicious, and I will run to Trader Joe’s this week and get some to try. I have roasted them before on the grill, which is the only way I usually like them. The addition of this marinade sounds wonderful. By the way, feel free to use all of the sea salt that you want. Sea salt is not sodium chloride, table salt and kosher salt are sodium chloride. That is what is not good for us. Sea salt is loaded with trace minerals, as well as magnesium salts and other songs that are very good for our adrenal glands, our hearts, our muscles, and kidneys.

    • Robin, thanks for the info about sea salt. I knew it was better for you but didn’t know why. That’s good to know! I think you’ll like them cooked this way. I’ll have to try the grill idea, too…never tried that before.

  23. Well….there is always a “first” time….can’t even believe I’m “thinking” about…brussel sprouts… (p.s. I Luv TJ!!!) frank

  24. Susan I’m trying to decypher the salad…
    is it spring greens, tomatoes, edemame, chick peas, green onion, pomegranate and cranberry?
    Looks so good.. gonna roast some brussel sprouts and give it a try.
    Also did you put any dressing on top?
    Thanks for the inspiration.. hubby and I love salads. 🙂

    • Thanks, Catalynn! That sounds about right. I purchased the salad already made at Trader Joes and just added the Brussel sprouts and the pomegranate seeds. Everything else was in the salad. I think it was a mix of spring greens, definitely edemame, chickpeas and cherry tomatoes. There was a light dressing in a small cup inside with the salad. I don’t remember now what type dressing it was but it was good. Any light dressing would work.

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