Roasted Brussels Sprouts On The Stalk Food

THE BEST ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F.
• Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
• Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
• Meanwhile, place another rimmed baking sheet in the oven to preheat.
• Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
• Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
• Toss all ingredients and place in a single layer on a baking dish.
• Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
• Serve hot or cold.

BRUSSELS SPROUT STALK

Steps:

• Pre-heat oven to 375°Clean the sprouts and set aside. In a small bowl, add all of the ingredients and mix well. Using a pastry brush, brush the olive oil mixture on the sprouts. Repeat the steps on all sides.
• Line a cookie sheet with parchment paper and place the stalks on the cookie sheet. Bake for 40 minutes. Serve as a side and enjoy.

MAPLE ROASTED BRUSSELS SPROUTS ON THE STALK

Steps:

• Preheat oven to 400°F (use convection setting if your oven has it)
• Rinse and dry Brussels sprouts stalk and place on a large rimmed baking sheet lined with parchment paper or a silicone baking mat.
• Combine the avocado oil, maple syrup and balsamic vinegar in a small sauce pot over medium-low heat. Cook until heated through, whisking constantly, about 2-3 minutes.
• Pour or spoon the mixture evenly over the Brussels sprouts stalk, turning the stalk as you pour to coat each side.
• Season the stalk generously with Kosher salt and pepper.
• Roast for about 30 minutes, turning the stalk on the baking sheet every 10 minutes.
• Brussels sprouts should be a dark golden brown when finished and knife tender.
• Remove from the oven, slice each Brussels sprout off the stalk with a sharp knife to serve.

CRISPY ROASTED BALSAMIC BRUSSEL SPROUTS

Steps:

• Preheat you oven to 400°F.
• Trim the bottoms of the brussels sprouts and cut each in half. If you are using a brussels sprouts stalk, using kitchen shears, cut the sprouts off of the stalk and cut them in half as well, setting them aside in a bowl. Next, mince the garlic and add it into the bowl with the brussels along with the olive oil, balsamic vinegar, salt and pepper. Using your hands or a spoon, toss the mixture until the all of the brussels sprouts are evenly coated.
• On a baking sheet, spread out all of the brussel sprouts in a single, even layer with the flat (halved) side down. Bake these in the preheated oven for 15 minutes before removing them from the heat and flipping over the sprouts using kitchen tongs. Continue to bake them for another 10-15 minutes, or until the edges of the sprouts start to turn crips and shrivel up and then remove them from the oven.
• Allow the brussels sprouts to cool for several minutes and season again to taste with salt and pepper. Enjoy these warm or at room temperature!

ROASTED BRUSSELS SPROUTS ON THE STALK

Steps:

• Preheat oven to 350 degrees. Trim down stalk to fit your largest roasting pan, keeping the fullest, most uniform portion of the stalk intact. Remove sprouts from trimmed part of the stalk. Heat stock to a simmer in small saucepan. Place stalk on rack in roasting pan. Add sprouts that have been removed from trimmed part of the stalk by placing them in between attached sprouts. Pour stock into pan, cover, and place in oven, allowing stalk to steam for twenty minutes. If your roasting pan does not have a lid, tent with heavy-weight aluminum foil. Place maple syrup and olive oil in mason jar with tight-fitting lid. Shake to emulsify. When sprouts are done steaming, remove pan from oven and carefully remove cover. Brush syrup mixture over sprouts, season with salt and pepper, and return to oven to roast uncovered for about 45 minutes, basting every fifteen minutes with pan drippings, until slightly brown and fully cooked. If you notice that the pan drippings are starting to dry up or burn, add a little more water to the pan 1/2 cup at a time. To prepare the dip, mix together mayonnaise, sour cream, lemon juice and garlic. Season to taste with salt and pepper and zest of lemon. Keep in refrigerator until ready to serve. Remove from oven and place stalk on serving platter. Remove roasting rack from pan and add dried cranberries to pan drippings. Set roasting pan on stove top over low heat and simmer for five minutes, allowing drippings to reduce and cranberries to plump. Pour remaining pan drippings and cranberries over roasted stalk and serve.

ROASTED BRUSSELS SPROUTS AND GARLIC

Steps:

• Preheat the oven to 400 degrees.
• Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half.
• Separate the garlic cloves and peel them.
• Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated.
• Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.