Roasted Brussels Sprouts on the Stalk
Roasted Brussels Sprouts on the Stalk lightly salted & caramelized with shallots, balsamic & a homemade dip!
Servings: 0
Ingredients
- 1 Brussels sprout stalk, remove shoots and any unsightly or loose outer leaves If necessary, cut in half to fit pan
- 1 large shallot
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar, more as needed
- salt and pepper, to taste
For the Dip:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- salt and pepper, to taste
- reserved pan drippings optional
Instructions
- Preheat the oven to 375 F. (191 C).
- Line a large roasting pan (with rimmed edges) with parchment paper. Rinse the stalk well and pat them dry.
- Generously massage or brush olive oil all over the the sprouts and stalk, season well with salt and pepper.
- Sprinkle chopped shallots over and under stalk.
- Lightly drizzle the balsamic vinegar over the stalk, start with 1 tablespoon, adjust if more is needed depending on the size of the stalk. The drizzle is meant to be light for a hint of sticky sweetness and tang, careful not to have a heavy hand.
- Cook for 45 minutes, turning a third of the way every 15 minutes, until tender and sprouts can be easily pierced with a fork (ovens vary, could take a few minutes longer).
- While the stalk is roasting, prepare the dip. Mix together mayonnaise and sour cream. Season to taste with salt and pepper. Keep in refrigerator until ready.
- After the stalk has been roasted, remove from the oven and set aside.
- Scrape-up some of the pan drippings, especially the roasted bits of shallots and add to the dip mixture. Stir well to incorporate. Serve dip with roasted Brussels sprouts.
Notes
Keeping the sprouts on the stalk makes for a lovely table presentation, giving your guests a farm-to-table experience by having them cut their own pieces from the stalk! Use kitchen shears or a sharp knife and cut closer to the sprout as close to the stalk is often too fibrous.