Whole roasted Brussels sprouts are a simple way to create an eye-popping presentation. Especially since most people have never seen Brussels sprouts still on the stalk. Roasting Brussels sprouts on the stalk doesn't take much more effort than tossing a whole stalk into a hot oven. However, the secret to making Brussel sprouts roasted on the stalk taste great is using a little olive oil, lemon juice, and honey to add flavor and crisp up the leaves as the sprouts roast in the oven. 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. 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 Brussels sprouts if they would bring some the next time they're going to be at the market.
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.
Depending on the size of a stalk there usually are enough sprouts to feed two to four people as a side dish on each stalk.