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Roasted Brussels Sprouts on the Stalk

During the season, Bruce and I go less and less to the local grocery stores and focus most of our shopping in our own garden or the great farmer’s markets around us. We live smack in the middle of three such markets, Anderson’s Produce, Carlberg Farmstand and Peterson’s. Anderson’s last week had Brussels sprouts on the stalk for $3.00. I was incapable of walking and passing this snack on a stalk. Yes, I call brussels sprouts snacks. If someone roasted them for me and put them in front of me with my favorite potato chip, I would definitely choose sprouts over chips.

I wanted to try roasting them on the stalk for our dinner party, unconventional definitely. Easy to serve, not really, but FUN – definitely. Chances are your guests have never grown brussels sprouts and are unaware that they grow on a stalk. Guests will either have to cut them off with a knife or use a pair of scissors, luckily, my friends are game for just about anything.

Roasted Brussels Sprouts on the Stalk Recipe


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 3 shakes of the seasoning into a small bowl and stir till combined evenly. Brush each Brussels Sprout with the Olive Oil mixture. 

Roast in the oven for 30 minutes.

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