Brussels Sprouts Roasted on the Stalk with Maple Butter Dijon Glaze

Here’s a great “Farm to Table” idea for your holiday buffet.  Roasting brussels sprouts right on the stalk couldn’t be easier.  The kids will certainly think it’s fun to clip them from the stalk and when they taste them, slightly crispy, with a warm sweet tart glaze, they will be brussels spouts lovers for life.

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One stalk fresh Brussels Sprouts

4 tablespoons unsalted butter

1 tablespoon Dijon mustard

2 teaspoons pure maple syrup

salt and pepper

Preheat oven to 450 degrees.  Prepare stalk by removing the sprouts from one side so that it will lay relatively flat on a baking tray.  Trim any outer leaves that are torn or discolored from all the sprouts and rinse with water.  Place stalk on a large baking tray and lay the loose sprouts along side.  Melt butter over low heat then stir in mustard and maple syrup.  Brush the brussels sprouts with about half of the butter mixture and set the rest aside for later.  Roast stalk for 15 minutes or until sprouts are beginning to caramelize on the outside and the insides are crisp/tender.  Remove from oven and brush with remaining glaze.  Season to taste with salt and pepper and serve.

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4 responses

  1. Hi there! Firstly thank you very much for liking my post on my blog – it is very much appreciated. Seondly, thank you for drawing my attention to your amazing recipes…WOW! Everything looks delicious! I’ll definitely be trying some bits and pieces from them soon. Lesley

  2. Pingback: Palate Pleasing Non-Traditional Thanksgiving Sides | enspire balance

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