Delish Holiday Side Dish: Roasted Maple Balsamic Brussels Sprouts on the Stalk
Brussels sprouts are a delicious – and healthy – side to serve at your holiday gatherings. Take them up a notch by roasting them on the stalk and serving them attached, with a sharp knife accompanying the platter. This recipe uses a maple balsamic drizzle, which provides a delicious little sweetness.
What You'll Need
Serves a lot (each stalk serves 4-6)
- 3 brussels sprouts stalks (about 18 inches long)
- Sprinkle of evoo
- 3 tsp herbs de provence sea salt
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 tbsp dijon
- 1 clove garlic, minced
- 1 tsp herbs de provence sea salt
- 1/8 tsp pepper
Step 1: Preheat oven to 375°F. Drizzle each stalk with extra virgin olive oil and sprinkle with 1 tsp herbs de provence sea salt. Place on baking sheet and bake for 15 minutes, then rotate.
Step 2: Meanwhile, prepare balsamic drizzle. Roast another 15 minutes, rotate again, then drizzle 1⁄2 of the maple balsamic mixture over the stalks. Roast another 15 minutes, or until nicely browned and cooked through.
Step 3: Remove baking sheet from oven and rest for 5 minutes. Place stalks on serving on platter and drizzle remaining balsamic maple mixture over stalks, then serve with a sharp knife.
Step 4: Alternatively, you can cut sprouts away from stalk, but I like the presentation of leaving them attached. You can also make an extra batch of the balsamic drizzle and serve in a small pitcher alongside the brussels sprouts on the dinner table.
Styling, recipe and photography by Rebecca Gallop of A Daily Something.