For the longest time, I walked right by the Brussels sprouts stalks at Trader Joe’s, assuming the sprouts needed to be sliced off before roasting. But when I learned you could roast them directly on the stalk, my mind was blown: this was the show stopping side dish I’d been searching for.
Here, I’ll walk you through selecting your stalk, prepping it for guests, and how to make three easy dips—spicy peanut sauce, Dijon aioli, and roasted red pepper feta—that can be whipped up while the Brussels are roasting.
Why You Roast Brussels Sprouts on the Stalk
The better question is, why shouldn’t you? For starters, they’ll stay fresh for longer, so you can purchase them further in advance. Treat the stalk like cut flowers: trim off the end and put it in water or wrap it with damp paper towels, then store in a cool place.
Brussels sprouts on the stalk also require less prep. Instead of trimming and halving the sprouts, you can get right to the oil and seasonings. And, of course, the roasted stalk is a sight to behold! Prepare for “oohs” and “aahs” as you bring it to the table.
How to Pick the Best Brussels Sprouts Stalk
Provided it can fit in your oven, any Brussels stalk sprout can be roasted. For this recipe, it's best to select one with smaller sprouts, which get super crispy in the oven, are easier to pluck off the stalk, and are better suited for dipping. A 2-pound stalk will yield enough Brussels sprouts for about four people, so if you’re serving a crowd, go ahead and purchase two stalks.
Similar to selecting individual sprouts, look for stalks with sprouts that are firm and bright green, and avoid any with yellowed or shriveled leaves.
Tips for Serving Your Stalk
Start by slicing each roasted sprout most of the way off the stalk, leaving a small bit of its base intact—this will make them easier to pull off. Then, add the bowls of dips directly on the baking sheet. The garlicky aioli is a crispy Brussels sprouts best friend, the spicy peanut sauce is a great dairy-free option, and the tangy feta dip is divine with the sweet sprouts.
The dips will keep well in the refrigerator for 3 to 5 days. Serve leftovers with crudité, more roasted veggies, or a bag of potato chips.
Even More Dips for Roasted Brussels Sprouts
Roasted Brussels Sprouts Stalk with 3 Dips
For the Brussels sprouts
1 (1 ½- to 2-pound) Brussels sprouts stalk, about 20 to 24 inches long (the smaller the sprouts, the better)
3 tablespoons extra-virgin olive oil
1 1/2 to 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the spicy peanut sauce
1/4 cup creamy peanut butter (natural or conventional)
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon Sriracha
3 to 4 tablespoons water
For the Dijon aioli
1/2 cup mayonnaise or vegan mayonnaise
2 tablespoons Dijon mustard
2 garlic cloves, grated
Kosher salt and freshly ground black pepper, to taste
For the roasted red pepper feta
4 ounces feta cheese
1/2 cup chopped roasted red peppers
1 tablespoon extra-virgin olive oil (this can be from the jar of peppers, if stored in olive oil), plus more for serving
1 tablespoon fresh lemon juice
Freshly ground black pepper
Preheat the oven to 425°F.
Line a large baking sheet with foil.
Rub the Brussels sprouts with oil:
Place the Brussels sprouts stalk diagonally on the prepared baking sheet—it’s okay if the very ends hang off the sides. Drizzle the olive oil directly onto the sprouts, turning the stalk as you go and using your hands to rub the oil in as best you can. Be sure to rub any oil that drips onto the baking sheet back onto the sprouts to minimize splatter in the oven. Alternatively, use a pastry brush to brush the oil onto the sprouts.
Season with salt and pepper:
Season the Brussels sprouts with salt (the amount you use will depend on the size of the stalk) and the pepper, turning as you go.
Roast the Brussels sprouts:
Roast the stalk, flipping it halfway through, until the Brussels sprouts are crispy, deeply browned, and tender—a knife should easily slide through—15 to 20 minutes.
Meanwhile, make the sauces:
For the spicy peanut sauce: In a small bowl, stir together the peanut butter, hoisin, rice vinegar, Sriracha, and 3 tablespoons water. Add an additional tablespoon of water to thin to desired consistency, if needed.
For the Dijon aioli: In a small bowl, stir together the mayonnaise, mustard, and garlic. Taste, and adjust seasonings with salt and pepper.
For the roasted red pepper feta: Crumble the feta into the bowl of the food processor. Add the roasted red peppers, olive oil, lemon juice, and several grinds of black pepper. Process, scraping down the sides as needed, until mostly smooth, about 1 minute. A few chunks of feta are okay. Transfer to a serving dish and drizzle with olive oil.
Slice and serve the sprouts:
Let the sprouts cool slightly, then remove and discard the foil and return the stalk to the baking sheet. This makes for a nicer presentation. You can also serve it on a large wooden board.
Slice each sprout most of the way off the stalk, leaving a small bit of its base intact. Add the bowls of dips to the baking sheet or board. Guests can twist the sprouts off the stalk and dunk them into the dips.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 7g||26%|
|Total Sugars 8g|
|Vitamin C 142mg||710%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|