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The Culinary Chase

Roasted Brussels Sprouts on the Stalk

Roasted whole on the stalk with olive oil, sea salt and a squeeze of lemon. Simple, striking and perfect for autumn.
Print Recipe
Servings: 4 people
Course: dinner
Ingredients Method Notes

Ingredients
  

  • Place the stalk on a baking tray large enough to hold it. If it doesn't fit cut the stalk in half.
  • Brush olive oil all over the sprouts then sprinkle with salt and pepper.
  • Remove from the oven and squeeze lemon over the sprouts.

Method
 

  1. Preheat the oven to 400°F (200c)
  2. Roast for 30 minutes or until the sprouts are tender.
  3. Remove from the oven and squeeze lemon over the sprouts.
  4. Use a pair of scissors to snip each sprout off the stalk into a bowl.
  5. Serve as is or top with grated Parmesan.

The Culinary Chase’s Note

In place of lemon juice, use your favourite balsamic vinegar.  Enjoy!