I absolutely love Brussel sprouts. We didn’t eat them much in my house growing up (my dad still turns his nose up at most green vegetables), but I’ve come to love them in my adulthood. I’ve had them roasted, sautéed, raw in salads, pickled as a garnish on a Bloody Mary, fried the leaves as garnish for soup, and in a gratin, but until a recent trip to Trader Joes, I had never cooked or seen Brussel sprouts on the stalk (I’m a city girl… okay?). There they were in all their glory – stalks about 18 inches long adorned with Brussels sprouts!
Evidently, Brussels sprouts stay fresh even longer (up to 2-3 weeks) if you leave them on the stalk and store them somewhere cool, so that’s another plus of buying them on the stalk. I really love the way the Brussels sprouts roasted on the stalk present at the table, so cooking them this way is a perfect showstopper for a meal like Thanksgiving when everyone is gathered around the table. You might even get the kids to try a few! Brussels sprouts are essentially mini cabbages. When cooked properly, they are sweet and nutty. They are rich in vitamin K which is important for blood clotting and bone health.
Brussels sprouts work really well with all sorts of flavor profiles so feel free to get wild! I like a mix of sweet and spicy so I opted for maple, garlic, balsamic and chili flakes.
Maple Chili Garlic Glazed Brussels Sprouts on the Stalk
Scroll down for a printable version of this recipe
Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes
1 stalk of Brussels sprouts (mine had about 40 sprouts)
2 Tablespoons garlic grapeseed oil
TCB kosher salt (#2)
1/4 cup Finding Homes Bourbon Maple Syrup
1/2 teaspoon red pepper flakes
2 cloves minced garlic
1 Tablespoon balsamic vinegar
Optional add on's: 1/4 cup dried cranberries, 1/4 cup chopped toasted walnuts, 1/4 cup Parmesan cheese
1. Preheat oven to 425 degrees.
2. Place stalk on Silpat (or parchment) -lined baking sheet.
3. Brush Brussels sprouts with garlic grapeseed oil.
4. Season with salt and pepper.
5. Roast for 15 minutes.
6. Mix together maple syrup, chili flakes, garlic and balsamic vinegar in a small saucepan. Heat on low for 5 minutes.
7. Brush maple glaze over sprouts and roast another 5-10 minutes until the sprouts are brown, crispy, and well-glazed.
8. Serve the stalk on a platter at the table, with a paring knife so everyone can dig in! Or you can cut them off the stalk before serving – if I cut them off, I like to sprinkle with dried cranberries and walnuts, or even a little Parmesan cheese!
If you’re feeling fancy, you could also make a mustard dipping sauce or aioli to go with the sprouts. Personally, I ate mine too quickly to know anything about that, but I do love the Brownwood Farms Kream Mustard that we carry at The Chopping Block on Brussels sprouts!
If these Brussels sprouts have you in the mood for fall foods, come check out our Fall Food and Wine Pairing class on Friday, November 26 at 6:30pm at Lincoln Square or our Fireside Feast Demonstration on Thursday December 2 at 6:30pm at Lincoln Square and our chef will prepare a delicious Kale and Shaved Brussel Sprouts Salad with Apples and Hazelnuts to start.
Or, maybe when doing your Thanksgiving prep this week, you realize that your knife skills could really use some work? Join us for Knife Skills at Lincoln Square on Saturday November 27 at 11am or Thursday, December 2 at 6:30pm.
If you need any last minute kitchen tools or utensils to pull off an epic Thanksgiving feast (did you get your brining bag? Do you have a sheet tray and Silpat? Do you need a turkey lifter or dripless baster, a fat separator for the perfect gravy, or that Finding Homes Bourbon Maple Syrup to up your Brussels sprout game?), we’ve got all that and more! We’re open this week on Tuesday , November 23 and Wednesday, November 24 from 11am-5pm!
On Friday, we’ll celebrating Plaid Friday so wear your best plaid while shopping your favorite local stores. And definitely mark your calendars for Saturday, November 27 – it’s Small Business Saturday! We’re opening early at 8am and offering 10% off everything (except wine and Vitamix) from 8am-10ma so be sure to shop early. The first 50 guests will receive a complimentary Le Creuset Cast Iron Cookbook!
Can’t make it that early? No worries! We’re offering complimentary mimosas (1 per person, must be 21+) from 10am-12pm. As always, we appreciate all of your support!
Vegetarian dishes are this week's challenge for our private Facebook group. While we may be focused on the turkey and ham as the stars, vegetarian side dishes play an important role in the Thanksgiving feast so make some this week and share your creations with other home cooks.
Maple Chili Garlic Glazed Brussels Sprouts on the Stalk
- 1 stalk of Brussels sprouts (mine had about 40 sprouts)
- 2 Tablespoons garlic grapeseed oil
- TCB kosher salt (#2)
- 1/4 cup Finding Homes Bourbon Maple Syrup
- 1/2 teaspoon red pepper flakes
- 2 cloves minced garlic
- 1 Tablespoon balsamic vinegar
- Optional add on's: 1/4 cup dried cranberries, 1/4 cup chopped toasted walnuts, 1/4 cup Parmesan cheese
- Preheat oven to 425 degrees.
- Place stalk on Silpat (or parchment) -lined baking sheet.
- Brush Brussels sprouts with garlic grapeseed oil.
- Season with salt and pepper.
- Roast for 15 minutes.
- Mix together maple syrup, chili flakes, garlic and balsamic vinegar in a small saucepan. Heat on low for 5 minutes.
- Brush maple glaze over sprouts and roast another 5-10 minutes until the sprouts are brown, crispy, and well-glazed.
- Serve the stalk on a platter at the table, with a paring knife so everyone can dig in! Or you can cut them off the stalk before serving – if I cut them off, I like to sprinkle with dried cranberries and walnuts, or even a little Parmesan cheese!