This Roasted Brussels Sprouts Stalk Is a Scene Snatcher for Thanksgiving
Separate Brussels sprouts are nothing to see. It is green, round and looks like a cabbage. It looks like a vegetable and that’s okay. But the whole stem of sprouts is visually eye-catching, almost otherworldly. And, being roasted whole and serving as a centerpiece on a vegetarian Thanksgiving (or a terrific Omnivorous Thanksgiving party), humble cruciferous vegetables are the star of the show.
I found my stem at Trader Joe’s, but I’ve also seen them at Whole Foods, New Seasons (my local bougie market) and (obviously) farmers’ markets. The stem of Brussels sprouts is best cooked like any Brussels sprouts: it should be fried. Trader Joe’s recommends reheating it in the microwave first , but I’ve never come across a microwave that’s big enough to hold an entire stem. Do not worry. Your oven will work fine.
This is an uncomplicated dish. In its simplest form, all you have to do is grease the sprouts with olive oil, salt them generously, and place the entire stem in the oven until the sprouts are soft and browned just the way you like. If you want to get fancy, Thanksgiving is a good day to do this, especially if you don’t eat turkey but still want an edible centerpiece that can surprise your guests. (I think it’s prettier than any dead bird.)
Do a little knife work
Leaving the sprouts intact is fine, but Thanksgiving is not the time for the “good” ones. Cross-sectioning each sprout will expose the inside and increase the surface area you can season, while decreasing the time it takes for the sprouts to soften.
Make two perpendicular intersecting cuts on the sprout. You need to penetrate as deep as possible, but still keep it intact – okay, about a quarter of an inch from the small stem attached to the stem. Making cross-sections is a little tedious but fun and should take you less than 10 minutes. When you’re done with the knife, it’s time to scent.
Scent brush
As I mentioned earlier, you can skip the olive oil and salt entirely, but I like to moisten the stems with a sweet and savory vinaigrette-style sauce, then add fresh lemon juice and sprinkle with salt last. (That’s right, we’re using two acids.) You can also finish off your stem with citrus zest, herbs of any kind, or even a cloud of freshly grated parma, but I wouldn’t skip the lemon juice (especially on Thanksgiving, a day with a rich, greasy menu that requires all the acid you can add). I like to place one pomegranate seed in each cross section because it is beautiful, but you can scatter them around the stem if that is a little off-flavor.
You will need to grease the sauce several times to create several layers of flavor, the first of which will caramelize in places. Make sure the sauce falls into these cross-sections; Increasing the surface area on which the fragrance is held is the main reason for their creation.
Roasted Maple Sprouts
Ingredients:
- 1 stalk of Brussels sprouts
- 1/2 cup maple syrup
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 3/4 teaspoon sea salt
- 1/2 teaspoon white pepper
- 1 pack of pomegranate seeds
- 1 lemon wedge (about a quarter of a large lemon)
- More finishing salt
Wash the stem, blot it with paper towels or a clean kitchen towel, and trim off any rough leaves or whole sprouts, as well as any stems that might interfere with your cross-sections.
Use a sharp vegetable knife to make two perpendicular intersecting cuts on the sprout. Go as deep as you can while maintaining a cohesive whole – about a quarter of an inch from the little leg. Place on a baking sheet and preheat oven to 350 ℉.
While the oven is heating, prepare the sauce by mixing all the ingredients except the pomegranate, lemon, and finishing salt. I like to put everything in a jar and shake everything. Brush all the sprouts with the mixture with a baking brush, being careful to have a little sauce inside the cross-sections.
Roast the stem for 10 minutes, then brush with more sauce and turn the pan. Repeat until the sprouts are soft and lightly browned at the tips and edges, just 30-45 minutes, depending on your oven, and make sure you apply the sauce at least three times. (My oven has a convection setting that does this in 30, but a traditional oven will probably run in 45).
Remove from oven, squeeze a wedge of lemon all over the stem and season with more salt to taste. If you’re in a silly mood, place a pomegranate seed in each sprout. Serve in the center of the table. (Move the dead bird aside if necessary.)
To serve, simply cut them off with a knife, or hold the stem perpendicular to the table and cut them out in a churraskariya style. It takes a little more effort than serving the already released sprouts from a serving bowl, but nowhere near as much as cutting a turkey.
Edited at 14:44 ET on April 21st to clarify the service method.