Sunday, November 13, 2011

Brussels Sprouts on the Stalk

I had stopped at Trader Joe's to buy a dozen eggs. But at the front of the store, they had fresh brussels sprouts on the stalk, with a sign next to them suggesting that you roast them as is (in one piece, without removing the sprouts).


It was fun to do. It's definitely a dramatic presentation. And it's especially mind-blowing for any of your dinner guests who haven't seen brussels sprouts on the stalk. (I was blase about that, and then I Googled to see a brussels sprout plant and had my own mind blown.)

A few caveats:
  • A whole stalk of brussels sprouts is longer than any of our cookie sheets and just barely fits diagonally in our oven. 
  • After the first fifteen minutes, I had to edit my stalk with some scissors to remove the sprouts that were overhanging the cookie sheet and burning. 
  • Very few of the sprouts actually touch the cookie sheet (even if you rotate the stalk every 5 or 10 minutes), so you don't get the nice roasty browning that makes, in my opinion, eating brussels sprouts worthwhile. (A good number of ours were burned leaves on the outside and mushy boiled-cabbage texture inside.)
P.S. The stalk: Some people say you can eat it like broccoli stems. But after roasting, ours was too hard to even break with a cleaver, and too big to fit in the kitchen wastebasket.

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