Here, I’ll walk you through selecting your stalk, prepping it for guests, and how to make three easy dips—spicy peanut sauce, Dijon aioli, and roasted red pepper feta—that can be whipped up while the Brussels are roasting.
Why You Roast Brussels Sprouts on the Stalk
The better question is, why shouldn’t you? For starters, they’ll stay fresh for longer, so you can purchase them further in advance. Treat the stalk like cut flowers: trim off the end and put it in water or wrap it with damp paper towels, then store in a cool place. Brussels sprouts on the stalk also require less prep. Instead of trimming and halving the sprouts, you can get right to the oil and seasonings. And, of course, the roasted stalk is a sight to behold! Prepare for “oohs” and “aahs” as you bring it to the table.
How to Pick the Best Brussels Sprouts Stalk
Provided it can fit in your oven, any Brussels stalk sprout can be roasted. For this recipe, it’s best to select one with smaller sprouts, which get super crispy in the oven, are easier to pluck off the stalk, and are better suited for dipping. A 2-pound stalk will yield enough Brussels sprouts for about four people, so if you’re serving a crowd, go ahead and purchase two stalks. Similar to selecting individual sprouts, look for stalks with sprouts that are firm and bright green, and avoid any with yellowed or shriveled leaves.
Tips for Serving Your Stalk
Start by slicing each roasted sprout most of the way off the stalk, leaving a small bit of its base intact—this will make them easier to pull off. Then, add the bowls of dips directly on the baking sheet. The garlicky aioli is a crispy Brussels sprouts best friend, the spicy peanut sauce is a great dairy-free option, and the tangy feta dip is divine with the sweet sprouts. The dips will keep well in the refrigerator for 3 to 5 days. Serve leftovers with crudité, more roasted veggies, or a bag of potato chips.
Even More Dips for Roasted Brussels Sprouts
Easy Aioli Homemade Honey Mustard Green Tahini Sauce Horseradish Sauce Creamy Vegan Cashew Cheese Sauce
1 (1 ½- to 2-pound) Brussels sprouts stalk, about 20 to 24 inches long (the smaller the sprouts, the better) 3 tablespoons extra-virgin olive oil 1 1/2 to 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
For the spicy peanut sauce
1/4 cup creamy peanut butter (natural or conventional) 2 tablespoons hoisin sauce 1 tablespoon rice vinegar 1 tablespoon Sriracha 3 to 4 tablespoons water
For the Dijon aioli
1/2 cup mayonnaise or vegan mayonnaise 2 tablespoons Dijon mustard 2 garlic cloves, grated Kosher salt and freshly ground black pepper, to taste
For the roasted red pepper feta
4 ounces feta cheese 1/2 cup chopped roasted red peppers 1 tablespoon extra-virgin olive oil (this can be from the jar of peppers, if stored in olive oil), plus more for serving 1 tablespoon fresh lemon juice Freshly ground black pepper
For the Dijon aioli: In a small bowl, stir together the mayonnaise, mustard, and garlic. Taste, and adjust seasonings with salt and pepper. For the roasted red pepper feta: Crumble the feta into the bowl of the food processor. Add the roasted red peppers, olive oil, lemon juice, and several grinds of black pepper. Process, scraping down the sides as needed, until mostly smooth, about 1 minute. A few chunks of feta are okay. Transfer to a serving dish and drizzle with olive oil. Slice each sprout most of the way off the stalk, leaving a small bit of its base intact. Add the bowls of dips to the baking sheet or board. Guests can twist the sprouts off the stalk and dunk them into the dips. Did you love the recipe? Leave us stars below!
