During the season, Bruce and I gradually shift our shopping focus from local grocery stores to our own garden and the excellent farmer’s markets nearby. We’re fortunate to be surrounded by three such markets: Anderson’s Produce, Carlberg Farmstand, and Peterson’s. Last week at Anderson’s, they had Brussels sprouts on the stalk for $3.00. I couldn’t resist buying them—yes, I consider Brussels sprouts a snack. If someone roasted them for me and offered them alongside my favorite potato chips, I’d choose the sprouts every time.
I decided to try roasting them on the stalk for our dinner party. It was definitely unconventional and not the easiest to serve, but it was a lot of fun. Most guests have never seen Brussels sprouts on the stalk and don’t know that’s how they grow. Our friends had to cut them off with a knife or use a pair of scissors, but luckily, they’re up for just about anything.
Roasted Brussels Sprouts on the Stalk Recipe
Ingredients
- 1 stalk of Brussels Sprouts
- ½ cup Olive Oil
- Borsari Savory Seasoning
Preheat the oven to 375℉. Our stalk was about 2-½ feet long and needed to be cut in half to fit on a baking sheet. Use an electric knife or any other sharp instrument (a combination of two worked) to cut the stalk in half and place the pieces side by side on the baking sheet.
Add Olive Oil and Borsari Savory Seasoning, roughly three shakes of the seasoning, to a small bowl and stir until combined evenly. Brush each Brussels Sprout with the Olive Oil mixture.
Roast in the oven for 30 minutes.
[…] Sausages, a homemade potato salad with our very own homegrown blue potatoes and a whole stalk of brussels sprouts roasted in the oven. The side dish consisted of slow-cooked applesauce with apples picked the day […]