As I write this this morning, I am not sure if we will be receiving our sprouts on the stalk or not. I thought it would be wise for some of us to see how they look on the stalk. It was quite a surprise to many of us one year as to what they look like. Given a choice, I like to buy Brussels sprouts on the stalk. They taste fresher. However, it's more work to cut them off the stalk and there is more trimming work than with packaged sprouts. They may be uneven sizes, so I divide into three piles... large, medium, and small. Put the large ones in the pot first, add the medium-size a bit later, and so on.
Here is a great way of cooking them on the stalk...
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| Nutmeg Nanny |
INGREDIENTS:
For Brussels sprouts:
1 large stalk Brussels sprouts
1/4 cup extra virgin olive oil
Kosher salt and pepper, to taste
For garlic mayonnaise:
Garlic Mayonnaise:
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon lemon juice
DIRECTIONS:
For Brussels sprouts:
Preheat oven to 375 degrees.
Place Brussels sprouts onto a large rimmed baking sheet and drizzle evenly with olive oil. Sprinkle all sides of the stalk with desired amount of kosher salt and pepper.
Add to the oven and bake for 45 minutes until slightly soft and browned on the outside. Make sure to rotate the stalk a third of the way every 15 minutes to insure equal cooking.
Once cooked let the Brussels sprouts rest for 5 minutes and cut off the stalk. Serve as is or serve with garlic mayonnaise for dipping.
Garlic Mayonnaise:
Add all ingredients and stir to combine. Keep cold until ready to use.
Recipe: Nutmegnanny.com
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