The fibrous stems are rather dense to be any use but they do help keep the sprouts fresher and they last a little longer on the stalk.
If your oven is large enough, then chop off the sprout top (and cook for another meal) and roast your sprout stalk whole. It creates a rather lavish side dish, as opposed to the usual bowl of sprouts, and is delicious when marinated with a caramelised maple glaze.
Funnily enough, it seems that American cooks must have larger ovens as all the recipes we have found have been on US sites. But, roasted sprouts on the stalk not only look amazing but save valuable prep time (especially at Christmas, when you could be pouring yourself a steadying glass of something else before the cooking frenzy begins).
Roasted Brussels Sprouts on the Stalk
Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes
6 to 8 servings (unless you love sprouts)
- 1 Brussels sprout stalk
- 185ml maple syrup
- 75ml olive oil
- Fresh cracked black pepper
- Sea salt
- Preheat the oven to 180°C/Gas 4. Trim stalk of any unsightly parts. Line a roasting pan with foil and lightly brush with olive oil.
- Clean the sprout stalk well and dry as far as possible.
- Whisk maple syrup and olive oil together. Place stalk on the roasting tin and pour the maple syrup mixture over (using a pastry brush to scoop up pooling syrup).
- Season to taste with salt and pepper. Roast for about 45-55 minutes or until sprouts are fork tender.
- Optional: sprinkle with dried cranberries or fresh pomegranate seeds to serve…or if you are looking for an alternative to Devils on Horseback, then finish the roasting by adding bacon to crisp in the oven.
Recipe based on Cookingontheside.com