It's hard to imagine being puzzled by a vegetable. Still, you don't often encounter a 24-inch stalk that's edible from the leaves on top to the round buds on its stem.
The next time you see Brussels sprout stalks in the produce section, don't look at them as curiosities.
Think about how much flavor and fun you can enjoy with a full-stemmed member of the Brassica oleracea family.
Put a couple of stalks in the grocery cart. As you head for checkout, reimagine all the ways you love to cook Brussels sprouts.
These long-stemmed veggies are destined to become favorites in your kitchen.
Read on to find out how easy it is to serve Brussels sprouts with a brand-new look.
Are Brussels Sprouts Better on the Stalk?
We love Brussels sprouts on and off the stalk. It's just not possible to say one is better than the other.
Instead, let's consider several great reasons for putting Brussels sprout stalks on the menu.
Long Lasting Freshness - The woody stem holds moisture after harvesting, and that helps keep the individual buds fresher longer. Think of the stalk as a natural hydrating system for the nutritious Brussels sprouts.
Good Value at Checkout - Compare the cost of trimmed Brussels sprouts to the price of a Brussels sprout stalk. Each stem yields six to eight servings. Depending on your meal planning, the stalks may be a better value.
Minimum Pre-Cook Prep - Give those sprout-loaded stems a good rinse, let them dry, and then season to taste. Drizzle with olive oil, and you're done. The Brussels sprout stalks are ready for the oven or grill.
Sensational Presentation - Set a freshly roasted Brussels sprout stalk on the table. Suddenly, the conversation centers on that amazing platter. The sensational presentation factor always thrills dedicated foodies.
What to Do With Brussels Sprout Stalks
Brussels sprout stalk uses aren't limited to serving up ready-to-eat roasted sprouts. The top leaves and the stem are both edible and easy to prep.
Brussels sprout leaves are very nutritious. Trim them from the top of the stalk, rinse, and dry.
Toss the leaves into a healthy salad, or sauté them as a tasty side dish with bacon, onions and garlic.
Try braising the stems in an instant pot or pressure cooker. When they're done, slice them open, scoop out the pulp and enjoy a spreadable vegetable delicacy.
How to Cut Brussels Sprouts Off the Stalk
If you'd like to get creative with cooking just the stalk, trim the raw sprouts from the stem first. It's not a complicated job, but tools and technique make a difference.
Always use a sharp paring knife.
Insert the knife tip at the base of a sprout.
Slice around the sprout with a circular motion.
Finish by cutting through the sprout base.
Be sure to save the stalk for cooking later.
That same simple process works on tender Brussels sprouts roasted on the stalk.
Think of it as an interactive food experience. Guests can slice their own servings and dress the sprouts with one of your special homemade sauces.
How to Store Brussels Sprouts on the Stalk
You can keep fresh Brussels sprout stalks in the refrigerator for a week to 10 days. If their size presents a problem in a crowded fridge, you can also leave them out.
Prop them up in a tall flower vase. Add a green touch to kitchen décor by hanging the stems by their tops. Suspended or on the counter, the stalks should last four or five days.
5 Brussels Sprouts on the Stalk Recipes
We mentioned easy prep earlier. Cooking Brussels sprout stalks is just as easy too.
After they've been rinsed and dried, they're ready for the oven. Brush with a little olive oil, and season to taste. Generally, the stems and sprouts roast for 45 minutes in a 375-degree oven.
Give the stalks a turn every 15 minutes to ensure even cooking. Let them set for five minutes before serving.
Liven up your basic prep with one of these five recipes for Brussels sprouts on the stalk.
1. Trader Joe's Roasted Brussels Sprout Stalks
Maple syrup and olive oil create a delicious drizzle for oven-roasted sprout stalks.
The blend complements the richly caramelized sprouts and gives the dish a beautiful glaze.
Top with fresh pomegranate seeds or dried cranberries.
2. Grilled Brussels Sprouts on the Stalk
They're not just for the holidays. Brussels sprouts are great for backyard cookouts too.
Fire up the grill, wrap the stems in foil, and let the flames do the rest. Finish the stalks with a quick char directly over the fire.
3. Balsamic Glazed Brussels Sprout Stalks
These savory roasted Brussels sprouts are even tastier when they're bathed in pan drippings.
The balsamic vinegar and oil glaze reduces as it cooks, creating an irresistible topping for the little veggies.
4. Sweet and Sour Brussels Sprouts on the Stalk
You don't need to shop for the ingredients in this simple take on sweet and sour flavors. Just raid the pantry for honey and fresh lemons.
Roast the Brussels sprout stalk to a crispy tenderness, and serve as a sensational side.
5. Bacon-Wrapped Brussels Sprout Stalks
Bacon and Brussels sprouts have always been perfect partners on the plate.
This recipe marries them on the grill with a mouthwatering wrap of bacon around sprouts and stem. Give this dish extra points for its yummy good looks.
Where to Buy Brussels Sprouts on the Stalk
You can find Brussels sprouts on the stalk at most grocery stores.
Many national chains, including Trader Joe's and Whole Foods, carry the stalks. Peak season for Brussels sprouts runs from late fall to early winter, but the fresh vegetables are available year-round.
If your local grocer doesn't carry them, talk to the produce manager. He or she welcomes customer input, so let them know that you're interested in purchasing Brussels sprout stalks.
Serving You With Pride
We hope we've taken some of the mystery out of Brussels sprouts on the stalk. If they're already one of your veggie favorites, add our ideas to your recipe files.
It's always our pleasure to share information and inspiration for home and commercial kitchens.
Here at Hitchcock Farms, we take family pride in everything we do. We're always here to serve home chefs and foodservice professionals with the freshest produce available, including premium Brussels sprouts from our fields to your tables.
FAQs
1. Can you eat the Brussels sprout stalk?
Yes, you can eat the stalk. Slice off the Brussels sprouts when they're fork tender, and return the stem to the oven. Let it roast for another 15 minutes. Test for tenderness, and then split the stalk with a sharp knife. Scoop out the tender pulp, and enjoy a unique veggie treat.
2. Can you eat Brussels sprout leaves?
The leaves on top of the stem are edible and delicious. They add a crispy crunch to fresh salads, and they can also be pan sauteed. Try slowly simmering them in a vegetable stock with bacon and onions.
3. How long can you keep Brussels sprouts on the stalk?
Brussels sprout stalks will keep for up to 10 days in the refrigerator. You can also store them on the countertop or suspend them by their leaves. Without refrigeration, the sprouts and stem should stay fresh for four or five days.
4. What are the best wines to pair with Brussels sprouts?
Brussels sprouts go well with so many other vegetables, and they're great sides for all kinds of entrees. Surprisingly, they also pair well with several wines.
For example, Burgundy wine and Brussels sprouts are perfect partners for making a good dinner even better.
