Roasted Brussels Sprouts on Stalk!
Author: Blooming Junction
Gone are the days of boiled, soggy, overcooked sprouts. Roasting is the key to making flavorful sprouts.
  • 1 Brussels sprout stalk
  • 3/4 cup maple syrup
  • 1/4 cup olive oil
  • Freshly ground pepper and sea salt, to taste
  • Garnish- Fresh pomegranate seeds or dried cranberries.
  • 1 Fresh Pomegranate or
  • 4 Cups Dried Cranberries (see below for How to Dry Fresh Cranberries)
  • 1/4 Cup Maple Syrup
  1. Preheat oven to 400 degrees F.
  2. Trim the stalk down to the fullest, best looking 18″ part, if necessary. Trim sprouts off one side of stalk to make a flat bottom. Also trim off any discolored or blemished leaves.
  3. Whisk maple syrup and olive oil together.
  4. Place stalk on a roasting pan and pour maple syrup over; season to taste with salt & pepper. Roast for 30 min or until sprouts are fork tender and caramelize to a golden color.
  5. Let cool for 5 minutes then pour garnish over Brussels Sprouts and serve.
  6. Garnish with 4 cups fresh cranberries, sliced in half
  7. 1.4 cup maple syrup
  8. Cut your cranberries in half, then toss with the maple syrup.
  9. Spread the cranberries out on your dehydrator sheets, then dehydrate at 115 degrees for 8-10 hours.
  10. If you don’t have a dehydrator, spread the cranberries on a parchment-lined baking sheet and dry at your oven’s lowest temperature until dry. This may take anywhere from 2-4 hours.