Whole Roasted Brussel Sprouts
Whole roasted Brussels sprouts are a simple way to create an eye-popping presentation and wow your dinner guests. Especially since most people have never seen Brussels sprouts still on the stalk.
Roasting a whole stalk of Brussels sprouts doesn’t take much more effort than tossing the whole thing into a hot oven.
The best place to find Brussels sprouts still on the stock is at a farmers market in the fall, when they’re in season. If you don’t see any on the stalk, just ask one of the growers selling sprouts if they would bring some still on the stalk the next time they’re going to be at the market.
Tips for Roasting Brussels Sprouts
The secret to making roasted Brussels sprouts on the stalk taste great is using a little olive oil, lemon juice, and honey to add flavor and crisp up the leaves as they roast in the oven.
To season the sprouts we use a spice mixture with enough lemon juice and olive oil in it to keep it fluid enough that we can paint it on with a silicone brush.
In our testing, we found that cooking Brussels sprouts for a long time, 40 to 50 minutes, gives them a strong bitter taste. This also happens if they’re cooked and left in the oven to warm for a long time, so it’s best to serve them right after they’ve finished cooking. We don’t recommend eating the stalk itself, but hey if you’re really looking to add more fiber to your diet go ahead.
To easiest way to serve the sprouts is to cut them off the stalk with scissors. Sometimes we like to do this tableside like we’re carving a roast.
If you’re looking for something special to serve with this whole roasted Brussels sprouts recipe, try making a Roast Turkey Breast with Maple Bourbon Glaze or Grilled Pork Tenderloin with Fresh Herbs.
- 1 stalk Brussels sprouts
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp pepper
- Wash the stalks and remove any loose or extraneous leaves.
- In a small bowl mix the olive oil, lemon juice, honey, salt, and pepper together.
- Use a small pastry brush to paint the sauce onto the sprouts, making sure to get in all the nooks and crannies. Make sure to save enough of the sauce for another quick coat when the sprouts come out of the oven.
- Roast the sprouts on a baking sheet, in a 400℉ oven for 25 to 30 minutes, rotating the stalk halfway through.
- When the Brussels sprouts are finished roasting, take them out of the oven and give them a quick brush with the sauce and a small sprinkle of salt. Let the sprouts rest for a minute or two before serving.
- To serve use a pair of kitchen shears or sharp knife to cut the sprouts off the stalk.
- Serving Brussels sprouts on the stalk is a great presentation piece for a dinner party or special occasion.