I have been non-stop fooding. What’s that? you ask. Constantly thinking about, dreaming up, talking about, creating, experimenting, photographing, & tasting different foods and recipes. And yes, I just made that up. These brussel sprouts came with a little how to tag with instructions on roasting them on the stalk. Sweet! I just saw this on Pinterest and thought this must be kizmit. The universe was telling me to try this. But the recipe on the tag called for 3/4 c. of maple syrup. That is more sugar than I use for cookies or cupcakes. No, thanks. I’m into tasting my food. Plus, I didn’t have any maple syrup on hand. This adapted recipe uses no sugar, just the sweetness from the balsamic vinegar. It requires such little prep time. Winner winner brussel sprout dinner.
Balsamic roasted brussel sprouts on the stalk
1 stalk brussel sprouts
1/2 c. balsamic vinegar + 2 tbsp. for post-roasting
1 tbsp. olive oil
S & P to taste
Pre-heat the oven to 350˚F.
Wash the brussel sprouts on the stalk and remove any dried up or black leaves.
Microwave whole stalk for 2-3 minutes.
In a bowl whisk together the vinegar, oil, salt and pepper.
Place the brussel sprout stalk on a baking sheet. Coat the brussel sprouts in the vinegar mixture and roast for 40-45 minutes, rotating the stalk 2 to 3 times during cooking to even browning.
Remove from oven and coat with additional 2 tbsp. balsamic vinegar. Cut brussel sprouts from stalk and serve in a bowl or directly to your plate. Salt and pepper to taste.
I would have never even thought of doing this if it didn’t come with a tag on how to do it. What other crazy veggie tricks are there that I have no idea even exist?