Roasted Brussels sprouts on the stalk makes for a dramatic presentation at your holiday table.  They’re a wonderful appetizer or side dish, and I bet you’ve never had Brussels sprouts this fresh and tasty!

Roasted Brussels sprouts are a nutritious and scrumptious side dish that will satisfy your taste buds. These little green veggies are loaded with antioxidants, vitamins, and minerals that promote a healthy gut and immune system.  Not to mention, when roasted to perfection, they develop a crispy outer layer and a tender interior that will make you absolutely crave for more.

But it gets even better! We’re not stopping at just roasted Brussels sprouts. We’re taking it up a notch with a finger-licking sriracha mayo dipping sauce. This sauce is the perfect condiment for these savory sprouts, adding a creamy, spicy, and tangy kick to each bite.

Ready to get started? Here’s how you can make it.

Ingredients for Roasted Brussels Sprouts

The ingredients for making roasted Brussels sprouts are quite simple. To make six servings of Brussels sprouts plus 20 tbsp of sriracha dipping sauce to go along with it, you’ll need the following:

• 1 large Brussels sprouts stalk
• 2 tbsp maple syrup
• ¼ cup olive oil
• 1 tbsp balsamic vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the dipping sauce:

• 1 cup mayonnaise
• Juice from ½ a lemon (2 tbsp)
• 3 tbsp Sriracha chili sauce 

A few notes here as you get started with this recipe. First, if you can’t get your hands on a Brussels sprout stalk, don’t worry. You can use loose Brussels sprouts, too. Just make sure you grab at least two pounds and clean and trim them as normal. You can leave them whole or slice them in half.

How to Make Roasted Brussels Sprouts on the Stalk

First, preheat your oven to 400°F. If you have a convection setting, go ahead and use it for faster cooking time and extra crispy sprouts.

Grab a stalk of fresh Brussels sprouts and give it a good rinse. Dry it off and place the stalk on a large rimmed baking sheet lined with parchment paper or a silicone baking mat. This will prevent any sticking and make cleanup a breeze.

Now, let’s whip up a flavor-packed glaze for our sprouts. In a small saucepan over medium-low heat, combine some avocado oil, maple syrup, and balsamic vinegar. Whisk it constantly until heated through, about two to three minutes. Pour or spoon the mixture evenly over the sprouts stalk, making sure to turn the stalk as you pour to coat each side. Sprinkle some Kosher salt and pepper on top for extra flavor.

Now, it’s time to start roasting! Pop the baking sheet in the oven and set your timer for about 40 minutes. If your oven has convection, keep a close eye on the sprouts as they may cook faster. Give the stalk a turn on the sheet every 10 minutes to ensure even cooking. You’ll know they’re done when they’re a dark golden brown and knife-tender.

Remove the sprouts from the oven and slice each one off the stalk with a sharp knife. These roasted Brussels sprouts make for a delicious and healthy side dish to any meal. 

But hold up, we’re not done yet! Let’s kick things up a notch with a tangy Sriracha dipping sauce. In a small bowl, whisk together some mayo, Sriracha chili sauce, lemon juice, garlic, and a pinch of salt. Taste and adjust for salt as needed.

Serving Roasted Brussels Sprouts

When serving roasted Brussels sprouts, you have a couple of options. You can either slice off each sprout from the stalk and serve them in a dish with a spoon, or you can go for the show-stopping option and place the whole roasted stalk on a large serving platter or cutting board for your guests to cut off their own sprouts. 

To really take your roasted Brussels sprouts to the next level, be sure to offer a dipping sauce on the side.

The sriracha dipping sauce we’ve included instructions for in this recipe is a great option, but you can also choose to make your own dipping sauce with ingredients like soy sauce, honey, or barbeque. 

If you really want to wow your guests, you can also offer a little jar of maple syrup and some flaky sea salt for serving. This will add just the right touch of sweetness and salty crunch to the dish.

Yield: Makes 1 Stalk (serves 4-6)

Roasted Brussel Sprouts on the Stalk

Print

Roasted Brussels sprouts on the stalk makes for a dramatic presentation at your holiday table.  They're a wonderful appetizer or side dish, and I bet you've never had Brussels sprouts this fresh and tasty!

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 1 large Brussels sprouts stalk
• 2 tbsp maple syrup
• ¼ cup olive oil
• 1 tbsp balsamic vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Sauce

• 1 cup mayonnaise
• Juice from ½ a lemon (2 tbsp)
• 3 tbsp Sriracha chili sauce

Instructions

1. Preheat your oven to 400°F. If you have a convection setting, go ahead and use it for faster cooking time and extra crispy sprouts.
2. Rinse the Brussels sprouts stalk. Dry it off and place the stalk on a large rimmed baking sheet lined with parchment paper or a silicone baking mat. This will prevent any sticking and make cleanup easier.
3. In a small saucepan over medium-low heat, combine some avocado oil, maple syrup, and balsamic vinegar. Whisk it constantly until heated through, about two to three minutes. 
4. Pour or spoon the mixture evenly over the sprouts stalk, making sure to turn the stalk as you pour to coat each side. Sprinkle some Kosher salt and pepper on top for extra flavor.
5. Put the baking sheet in the oven and set your timer for about 40 minutes. If your oven has convection, keep a close eye on the sprouts as they may cook faster. 
6. Give the stalk a turn on the sheet every 10 minutes to ensure even cooking. You'll know they're done when they're a dark golden brown and knife-tender.
7. Remove the sprouts from the oven and slice each one off the stalk with a sharp knife. These roasted Brussels sprouts make for a delicious and healthy side dish to any meal. 
8. In a small bowl, whisk together the mayonnaise, chili sauce, lemon juice, garlic, and salt. Taste and add more salt if desired.