honey roasted brussels stalks.
Roasting Brussels sprouts on the stalk gives you sprouts with super-crispy exteriors and tender interiors. Coated in spicy hot honey, these sprouts take on a crispy, caramelized flavor.
Serves: 4 Prep time: 3 minutes Cook Time: 44 minutes jump to recipe.
My favorite way to make Brussels sprouts has been, for a very long time, a simple-ish sauté.
Slice the sprouts in half. Add the sprouts to a skillet face down over medium heat. Add a splash of water and cover.
Once they’re bright green, uncover and add garlic powder, salt, and pepper. Drizzle with olive oil, then let them cook. Without touching. Just let them be.
You get these fantastically simple caramelized sprouts that are just barely crispy on the bottom. So much flavor, and yet not a whole show. Just a simple side dish.
The other best way I’ve eaten sprouts is loaded up with toppings at Cloud Red in Milwaukee. Aioli, jalapeno, pickled red onion — it’s like a loaded nacho but with sprouts. Amazing.
using a stalk of sprouts
It feels kind of intimidating to buy a whole stalk of Brussels sprouts. I mean why would you, unless you plan to serve it that way? It’s easy to make, but much more of a hassle than just tossing the sprouts together in a bowl. I’d recommend reserving it for special occasions, like Thanksgiving, when a stalk on the table would look kind of cool and artistic. You know, instead of weird.
It’s otherwise very simple to use the stalk and is mostly hands-off while it roasts in the oven. The sprouts will be crispy on the outside from the honey and high heat, while the insides get very tender.
To eat, you’d cut or slice the sprouts from the stalk. Personally, I think this would be fun for guests to do, but realistically most people just want to scoop and leave the buffet line. So, do what you think is best.
how to make it
Preheat the oven.
Trim the Brussels of yellowing leaves, spindly stalks, or any kind of “off” looking parts.
Wrap the entire stalk in plastic wrap. I used 2 pieces and looped them around so that the whole stalk was covered. Don’t overthink this.. just wrap it so all the Brussels are enclosed.
Microwave for a few minutes. Should turn out green and moist.
Transfer to a baking sheet. Lay diagonally so that it fits, if needed.
Whisk the glaze together, then brush it over the Brussels.
Roast until crispy and soft, about 40-45 minutes.
how the stalks will look in store
trimming the yellow leaves and extra stalk
honey roasted brussels sprouts ingredients
brussels sprouts: This recipe works fine with stalk-less sprouts, so just grab about a pound of either a stalk or individual sprouts. If getting a stalk, the stalk should be enough for 4 side dish portions. If you are serving a crowd, get another stalk.
olive oil: You’ll need olive oil to keep the Brussels from burning. Extra-virgin or not, it doesn’t matter. Just need enough to coat the sprouts with.
hot honey: You’ll want a good amount of hot honey in order to get that crispy caramelization. I used AR’s Hot Southern Honey, but just about any brand should work here.
salt and pepper: The usual suspects. Just a generous pinch or so, for flavoring.
garlic powder: Not necessary, but I think garlic powder massively improves Brussels sprouts. Don’t use fresh garlic, or it’ll burn; go for garlic powder to add a little more flavor.
i used two long sheets and wrapped them around the stalk as best as possible; doesn’t need to be perfect, just mostly covered.
the brussels should be bright green. place them on a baking sheet.
honey roasted brussels pairing options
I made these with Thanksgiving in mind, but these work fine all year round. I used to be a Brussels sprouts fiend and eat them with like.. everything, but I’ve slowed my roll (and switched obsessions to spinach). Here are some of my favorite pairings, to this day:
or any pasta, really
risotto, specially this porcini risotto
beef tenderloin
chicken sausage and rice
