Place stalk on the roasting pan and pour the maple syrup mixture over (I also used a pastry brush to re-apply some of the maple syrup mixture that pooled in the pan) season to taste with salt and pepper.
Set a steamer basket into a medium saucepan above 1 inch of salted water. Line a roasting pan with aluminum foil and spray it with cooking spray. Slice the tender inner stalk into -inch medallions. Optional garnish: Dried cranberries or fresh pomegranate seeds.Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes 🙂įrom the tie around a Trader Joe’s Brussels Sprout Stalk I think they’re pretty lovely on their own.
It also says to garnish with dried cranberries and pomegranate seeds, but honestly I got so caught up in how pretty just the sprouts look (the one in the photo above reminded me of a rose!) that I completely forgot to add them. The recipe calls for a simple maple syrup glaze to be poured over the top, for a little extra sweetness. The easiest way, by far, has been this whole roasted stalk approach. Roasted, raw, shaved, glazed – we’ve been enjoying them in our house in all kinds of ways lately. Add sprouts that have been removed from trimmed part of the stalk by placing them in between attached sprouts. Brussels sprouts are finally coming into their own – hooray for the underdog! It turns out she was beautiful all along, it just took a while for people to truly appreciate her. I kind of feel like Brussels sprouts are like that late bloomer in the ’80s teen flicks who everyone initially looks down on, but by the end she’s gotten contacts and new clothes and is ultimately elected prom queen. Ever wonder what to do with those big, gorgeous Brussels sprout stalks that start popping up in the produce department at this time of year? Roast the whole thing! The moment I noticed a recipe for Roasted Brussels Sprouts on the Stalk attached to the sprouts I found at Trader Joe’s, into my basket they went.
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