November 22, 2025 18 Comments Go to recipe
Do you know how to roast Brussels sprouts on the stem? I’ve always cut them up for cooking but it turns out that’s not necessary or even a good idea.
I’ve seen this rod at Trader Joe’s and my local grocery store, so I hope the whole country has access to this crazy thing. It cost me $6, which I think is a great deal.
Yes, it’s true. This rod is almost 2 feet long! Jack and the Beanstalk long! You collect the rod and put it in your cart – no bag required. I couldn’t fit it in my fridge so it was hanging out on my counter.
I decided to see if he could be included in the Thanksgiving or Christmas Hall of Fame, which includes simple glazed carrots And Balsamic Roasted Green Beans.
But first I should see if it fits in my oven.
As you can see it is oven safe but not on my large rimmed baking sheet. Carefree! You can cut it into pieces very easily. It’s a little tougher than broccoli.
The preparation here is a little olive oil and salt and pepper and straight to the oven.
We end up with this sort of extraordinary trunk of delicious shoots that can be served at the table like that! Isn’t that cool? Place it on an undecorated serving dish and you will hear a sigh of astonishment. How did you do it?
Now the vegetarians at your Thanksgiving table will have something to carve! Give a paring knife with the shank and people can cut whatever they want to eat. If they are already a little drunk, you can cut off their shoots.
I think the stem ensures that the Brussels sprouts don’t age as quickly as when they come off the stem. I found them much sweeter and lacking the sulfurous cabbage taste found in older Brussels sprouts.
Don’t try to eat the stem as it is quite woody.
Have you tried roasting Brussels sprouts on the stem? Please share!
Stalk Roasted Brussels Sprouts Recipe
Makes 6 side dishes
Ingredients
1 long stalk of Brussels sprouts (about 23 inches long)
2 tablespoons of extra virgin olive oil
salt and pepper
Instructions
Heat the oven to 375 F. Rinse the stem and cut off any tough leaves you find between the shoots (if any). Place on a rimmed baking sheet. If the stem is too long, cut it in half and place the two halves on the leaf. Brush with olive oil using a basting brush. Turn it over to make sure all the sprouts are covered, then sprinkle with salt and pepper.
Roast for 30 minutes or until sprouts can be pierced with a fork. Remove the shoots from the stem with a paring knife.
Nutrition Facts
One serving East 109 calories, 7.1g fat, 10.2g carbohydrates, 3.8g protein, 4.3g fiber, 29mg sodium, 1 green, 1 purple, 1 blue WW SmartPts
Point values ​​are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes
