Roasted Brussels Sprouts on the Stalk

Published Oct 16, 2023, Updated Nov 14, 2023

This post may include affiliate links. Thank you for your support.

Skip the prep work and make roasted brussels sprouts on the stalk for an impressive and flavorful side dish. The sprouts are coated in a delicious honey mustard sauce and roasted whole.

This brussels sprouts on the stalk recipe is going to be your new favorite way to cook brussels sprouts, guaranteed!

Did you even know the brussels sprouts are grown on a stalk? And that they can be roasted directly on the stalk?! Well, they are and they can! Hooray for less prep work.

These brussels sprouts are coated in a flavorful honey mustard sauce and roasted to perfection. Once cooked you can slice the brussels sprouts straight from the stalk and eat whole or serve the entire stalk on a large plate for a unique and show-stopping side dish!

Roasted Brussels Sprouts on the Stalk on a large serving plate near a small bowl of mustard.

Why You’ll Love This Recipe

Roasting the sprouts on the stalk makes for a unique appetizer or side dish that’s sure to impress!
The combination of honey and mustard adds a flavor punch.
You only need 4 simple ingredients (plus salt + pepper).
Brussels sprouts are a great source of vitamins, minerals and antioxidants!

Ingredients measured out to make Brussels Sprouts on the Stalk: mustard, salt, stalk of brussels sprouts, honey, avocado oil and pepper.

Ingredients Needed

stalk of brussels sprouts – the star of the show! I’ve found brussels sprouts on the stalk at my local Trader Joe’s and Whole Foods before, but it’s not always in stock. I’ve typically seen it during brussels sprouts season late fall/early winter, but some stores might carry it year-round. They’re usually in the produce section, but not in the refrigerated sections.
mustard – using a mix of Dijon mustard and whole grain mustard gives a balanced tang and depth of flavor. If you only have one variety of mustard on hand feel free to use that!
honey – can’t have a honey mustard sauce without the honey! It adds a touch of natural sweetness to the sauce complementing the robust taste of the sprouts.
avocado oil – helps our sprouts get that nice roasted finish. You could also use olive oil if that’s what you have on hand.
salt and black pepper – simple seasonings that bring out the natural flavors of the sprouts.

Four photos showing the steps to make Brussels Sprouts on the Stalk: making honey mustard to brush on the stalk, and then roasting.

How to Make

Preparation: Begin by preheating your oven to 375°F. Then, line a large baking sheet with parchment paper to ensure easy cleanup and prevent them from sticking. Place stalk on the parchment-lined baking sheet.

Make sauce: In a small bowl, whisk together your mustard, honey, avocado oil, salt and pepper. This honey mustard sauce will give the sprouts a delightful tang and sweetness.

Brush sprouts: Generously brush the sauce onto each brussels sprout. Ensure each sprout gets an even coat for maximum flavor infusion.

Roast: Once the brussels are coated, place the baking sheet with the entire stalk in the preheated oven. Roast for 15 minutes. After this initial roast, flip the stalk and continue roasting for another 15-20 minutes. The aim is to achieve tender and golden-brown sprouts.

Serve: Once the brussels sprouts are tender and golden brown, carefully remove them from the oven. Using a sharp knife or kitchen scissors, cut the sprouts from the stalk and enjoy!

Roasted brussels sprouts on a plate near a small bowl of mustard.

Recipe Variations

I love these honey mustard brussels sprouts just as they are, but here are a few ideas to switch up the flavors:

Lemon parmesan – Give the brussels a squirt of fresh lemon juice and add a sprinkle of fresh parmesan.
Butter herb – Whisk together melted butter and fresh herbs to brush on the brussels.
Sweet + spicy – Go for a sweet and spicy combo by brushing with honey and sprinkling with red pepper flakes.
Balsamic vinegar – Simply brush the brussels sprouts with some balsamic vinegar or balsamic glaze for balsamic brussles sprouts.
Maple-glazed – Whisk together oil, maple syrup salt and pepper for a maple glaze to brush over the brussels sprouts.
Asian fusion – Make an asian sauce by combining soy sauce or tamari with sesame oil, maple syrup, ginger and garlic.
Buffalo – Brush the brussels sprouts with a buffalo sauce for buffalo brussels sprouts.

Roasted Brussels Sprouts on the Stalk on a large serving plate on top of a cutting board near a small bowl of mustard and a knife.

How to Serve Brussels Sprouts on the Stalk

Once your brussels sprouts are done roasting, you can serve them two different ways:

Using a knife or pair of kitchen scissors slice off each sprout from the stalk and serve.
Place the full brussels sprouts stalk on a large serving platter or cutting board and place it on your table as a unique and impressive centerpiece. You’ll want to serve it alongside a sharp knife so people can easily cut off the brussels from the stalk.

What to Serve With Brussels Sprouts on the Stalk

This brusslels sprouts on the stalk recipe makes for an excellent addition to your holiday dinner menu, but it also makes for an easy weeknight side dish served alongside your favorite protein. Here are some serving suggestions:

As a holiday side: Serve these brussels sprouts as a side dish for a holiday meal like Thanksgiving or Christmas. Here are some pairing ideas for a full holiday spread: lentil loaf, green bean casserole, sweet potato casserole, healthy cranberry sauce, healthy apple crisp, vegan pumpkin pie.
Alongside a protein: These brussels sprouts complement a variety of proteins. Consider serving them alongside grilled chicken, baked salmon or a juicy steak.
Add them to a bowl: roasted veggies are a delicious addition to grain bowls! Here are some ideas: buddha bowl or falafel bowls.
In a salad – I love adding warm (or cold) roasted veggies to my salads! Try this roasted vegetable salad or roasted cauliflower lentil salad.

Roasted Brussels Sprouts on the Stalk on parchment paper on a cutting board near a small bowl of mustard, a small container of honey, and a knife.

How to Store & Reheat

This recipe is best enjoyed fresh. Though, if you have leftovers, store them in an airtight container in the fridge for 3-4 days. You can store the full stalk, but I find that it’s easier to remove the brussels from the stalk before storing as to not take up a ton of space in the fridge.

When ready to eat, reheat them in the oven at 350°F for 10-15 minutes or until warmed through. This method helps retain their crispy exterior and flavorful interior. The microwave can make them a bit soggy, so oven or air fryer reheating is ideal.

Roasted Brussels Sprouts on the Stalk on parchment paper on a baking tray.

FAQ’s

Where can I buy brussels sprouts on the stalk?

You can often find brussels sprouts on the stalk during the late fall and early winter months (they’re especially prevalent around the holidays) at farmers’ markets, specialty grocers and some larger supermarkets. I’ve found it at both Trader Joe’s and Whole Foods before.

How do I choose a perfect stalk?

Pick a stalk with bright green, firm sprouts that are similar in size. The leaves should be tightly packed, and the stalk itself should be rigid. Avoid sprouts with yellow or brown spots and loose or shedding outer leaves.

Why roast brussels sprouts on the stalk?

Roasting brussels sprouts on the stalk helps retain their natural moisture and ensures they cook evenly. Plus, it’s a visually stunning presentation that’s sure to impress guests!

How do I know when the sprouts are perfectly roasted?

Aim for a golden-brown exterior and a fork-tender interior. The roasting time can vary depending on the size of the sprouts and the oven’s exact temperature.

Can I make this recipe with off the stalk brussels sprouts?

Absolutely! You can definitely toss the off the stalk brussels sprouts in the honey mustard sauce and roast until golden and tender.

Can I eat the brussels sprouts stalk?

I don’t typically eat the stalk, but it is edible! If you want to eat the stalk you’ll need to cut off all the brussels sprouts from it once they’re tender and place it back in the oven to cook longer. The stalk is tough so requires more cook time than the sprouts. It reminds me of broccoli stalks.

More Brussels Sprouts Recipes

More Roasted Veggies to Try

Be sure to check out all of my brussels sprouts recipes as the full collection of side dishes here on EBF!

Save Pin Print

5 from 2 votes