Roasted Brussels Sprouts on the Stalk

by Nanny Bubby

I love this recipe!!!  It’s just Brussels Sprouts, but served on the stalk just puts smiles on people faces and it makes it so festive.  These stalks are usually only available between Thanksgiving and right before Christmas.  What makes these so delicious is that the stalk raises the sprouts themselves up off the roasting pan and the hot air from the oven can penetrate the over and under of the sprouts and they turn out extra crispy and golden and soft.  Enjoy!

Total Time:

45 minutes



  • 1 large stalk of Brussels Sprouts
  • Avocado oil spray
  • Kosher Salt and pepper to taste
  • 1/4 c. Melted salted butter
  • Sprinkling coarse sea salt to finish

For the dipping sauce:

  • 1/3 c. mayonnaise or substitute Greek Yogurt
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. lemon juice
  • 1 Tbsp. White balsamic of your choice
  • ½ tsp. liquid stevia
  • Healthy pinch of salt


  • Pre heat oven to 375 °F
  • This is a 2-part cooking process. First you Cook then you reheat.
  • Spray the stalk and all the sprouts over and under with the avocado spray. Salt and pepper generously. Place in the oven for 25-35 minutes till sprouts are browned, crispy and yet able to pull of the stalk easily with a fork.
  • Cover with parchment and then foil and let stand on counter for at least an hour or many hours till dinner is fine. Place back into the oven uncovered and reheat for about 20 minutes until nice and hot but before they begin to brown too much. Baste the sprouts with the melted butter throughout reheating and then baste again when you take them out. Sprinkle with sea salt to finish. This double cooking process makes the sprouts super soft and moist and super easy to get off the stalk.

For the dipping sauce:

  • Combine all ingredients and whisk together. Place in the refrigerator for about 30 minutes before serving for optimum taste.
  • Enjoy!

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