There many be a few things you never knew about brussels sprouts, like the fact that they grow on stalks! When you see brussels sprouts on the stalk in your produce department make sure to grab them, they will actually stay fresher longer this way. One of the best ways to prepare brussels sprouts on the stalk is to roast the whole thing! Roasting brings out their deep nutty flavor. We glazed ours with a pomegranate mixture but a maple or balsamic glaze is popular & delicious too
- 1 cup pomegranate juice
- 1 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 4 tablespoons olive oil
- 2 tablespoons minced shallots
- 2 tablespoons apple cider vinegar
- Brussel sprout stalk (20 to 24 inches long)
- Pomegranate seeds, for garnish
- Preheat the oven to 400 degrees . In a small saucepan, boil the pomegranate juice, sugar and lemon juice, stirring often, until reduced by about three-quarters (you’ll have 1/4 cup glaze), about 8 minutes.
- In a bowl, whisk the EVOO, shallots and vinegar; season with salt and pepper. Trim off the woody stems from the sides of the Brussels sprouts stalk, if necessary. Place the stalk on a foil-lined baking sheet; brush the vinaigrette onto the sprouts.
- Roast for 45 minutes or until the sprouts are tender, turning every 15 minutes. During the last 10 minutes of cooking, brush often with the glaze. Transfer to a platter; sprinkle with the pomegranate seeds. Serve with kitchen shears for removing the sprouts.