Roasting Brussels sprouts on the stalk makes a show-stopper side dish perfect for any occasion! Plate the whole stalk for a cool presentation or just cut the Brussels sprouts off the stalk to serve with the sauce. Either way, you’re gonna love this method **Also, many are asking if the stalk can be eating and although I’ve never done it (I just compost mine), this is what I found when I looked into it “Yes, you can eat the Brussels sprouts stalk. I highly recommend cooking it longer to soften it up. Once soften, it can also be used to make soup.” If anyone tries this, let us know here in the comments! . . . Balsamic Maple Glazed Brussels Sprouts . . 1 large stalk Brussels sprouts
3 tbls olive oil
2 tbls maple syrup
1 tbls balsamic vinegar
Kosher salt and freshly ground pepper Preheat oven to 400F Rinse and dry the stalk and place on a large baking sheet lined with parchment. Combine the oil, maple syrup and balsamic vinegar in a small sauce pot over medium-low heat and hea...