Enjoy Roasted Brussels Sprout Stalk cooked directly on the stalk until your Brussel Sprouts are perfectly crispy on the outside, tender, moist on the interior with a slightly garlicky sweet caramelized taste.

They will make an impressive presentation for your Christmas table. I got my Brussel Sprouts on the stalk from Trader Joe’s but they are also sold at Wegman’s and other major supermarkets. 

roasted brussels sprout on stalk on a white platter on a blue and brown concrete background

Why We Love This Recipe?

Roasting your vegetables is a great way to make your veggies more flavorful, even the pickiest eaters will love them. Natural sugars are released by caramelization, as the Brussels Sprout roast. 

Other oven roasted vegetables to try are Roasted Cabbage Steaks, Oven Roasted Asparagus, Whole Roasted Cauliflower.  

Roasting Brussels sprouts is something I enjoyed doing for quite a while now, every fall I look forward to purchasing Brussel Sprouts stalks from the grocery store. It is easy to prepare and makes a beautiful addition to my Thanksgiving and Christmas table. 

Check out the Maple Roasted Brussels Sprouts and Sweet Potatoes that I made 4 years ago from the Brussel sprout stalk, this year was no exception. 

Brussel sprouts on the stalk

Why Buy Brussels Sprouts On The Stalk?

Have you noticed when buying Brussel Sprouts stalks that the stalks are kept in a bin in the store, and they aren’t refrigerated like the ones that are sold in bags?

The stalks actually supply nutrients and moisture to the Brussel sprouts after harvest. No wonder why they remain fresh,  plump, and vibrant for several weeks when refrigerated on the stalk. 

Are Roasted Brussels Sprouts Good For You?

Did you know that Brussel Sprouts grow on stalks? yes, they do! Although it is more popular to find them selling already cut off the stalk.

These mini cabbage-like sprouts were actually first cultivated in Belgium in the 16th century. They are from the cruciferous vegetable family, closely related to cabbage, kale, and broccoli, They are a good source of fiber, iron, Vitamin A, C, K.

Brussels Sprouts plants are very beautiful and unique, their thick stalks are covered with small sprouts, and at the top of the plant are cascading giant green leaves.

Roasted Brussels Sprout Stalk Ingredients And Variations

The ingredients are very simple, all you need is Brussel Sprout Stalk brushed with olive oil, salt, and garlic powder.

Fresh Brussels Sprouts Stalk – should look fresh, plump without wilted and bruised leaves. If you are unable to find Brussels sprouts on the stalk then you can make my Easy Roasted Brussel Sprouts Recipe instead. 

Note: Make sure you get a stalk that is able to fit on your baking sheet, some of the stalks are really long (2 feet), so you might have to cut off a piece of the stalk to fit. The stalks are very tough, actually tougher than broccoli stalks, so be mindful of it. The stalk is just for looks, don’t eat. You will have to shave the tough skin down. 

Olive Oil – helps with caramelization and Brussel sprouts, crisp up, with a shine and enhances the flavors. Brush each sprout with the olive oil mixture. Although the smoking point of olive oil is lower than popular oils like avocado and coconut, studies show that it actually holds up well, just keep your temperature at 400 degrees F. and below.

Garlic Powder – brings out the flavor of the roasted vegetables. 

Salt – I used Himalayan pink salt, use your favorite sea salt.

Other great flavoring ideas to use on your sprouts are Chicken-Style Seasoning, Creole Seasoning, or Homemade Shawarma Seasoning.

Ingredients for roasted brussels sprouts on the stalk

How To Cook Brussel Sprouts On The Stalk?

  1. Wash and pat dry Brussel sprouts stalk. 
  2. Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
  3. Mix olive oil, salt, and garlic powder in a bowl.
  4. Place the stalk of the Brussel sprout on the baking sheet.
  5. Brush all the Brussel sprouts with oil mixture.
  6. Transfer to the preheated oven and bake for 35- 40 minutes or until tender, turning halfway. The cooking time will vary because of the different sizes of the Brussel sprouts so watch them carefully at the end. The Brussel’s sprouts should be crispy with some of the outer leaves looking charred. 
  7. Serve fresh from the oven or cold with a dip.  

What To Serve With Roasted Brussel Sprouts Stalk?

If you are having guests make sure to have a knife for them to cut them off from the stalk. 

Serve them with Tofu Turkey, Vegan Cornbread Stuffing, Cranberry Sauce, Mashed Potatoes Vegan Gravy

How To Store Leftovers?

Store leftover Brussel sprouts in the refrigerator in a container with a tight-fitting lid for about 4 days. To reheat place Brussel sprouts on a baking sheet and warm in a preheated oven at 350 degrees for about 5 minutes or until heated through.

More Delicious Roasted Sides

  1. Roasted Butternut Squash
  2. Roasted Kabocha Squash
  3. Rosemary Roasted Potatoes
  4. Roasted Turnips With Garlic
  5. Roasted Sweet Potato Broccoli Salad

roasted brussels sprout on stalk on a white platter on a blue and brown concrete background

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Categories

Nutrition

(Per serving)
  • Energy: 139 kcal / 581 kJ
  • Fat: 9 g
  • Protein: 5 g
  • Carbs: 0 g

Cooking Time

  • Preparation: 5 min
  • Cooking: 40 min
  • Ready in: 45 min
  • For:
  • 6 Servings

Ingredients

Instructions

  1. Rinse and pat dry Brussel sprouts stalk with a clean towel or paper towel. 
  2. Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
  3. Combine olive oil, garlic powder, and salt in a bowl, mix well,
  4. Place the stalk of the Brussel sprout on the baking sheet.
  5. Brush all the Brussel sprouts with oil mixture.
  6. Transfer to the preheated oven and bake for 35- 40 minutes or until tender, turning halfway. The cooking time will vary because of the different sizes of the Brussel sprouts so watch them carefully at the end. The Brussel's sprouts should be crispy with some of the outer leaves looking slightly charred. 
  7. Serve fresh from the oven or cold with a dip. 
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.