Brussels Sprouts On The Stalk

Whether Brussels sprouts are a traditional part of your Thanksgiving menu, or not, this recipe is a must try! I’ve said it before, and I’ll say it again, this time of year is the holy grail at Trader Joe’s. I have seen Brussels on the stalk at other grocers, however, I know Trader Joe’s carries them consistently through the holidays.

Here’s what you’ll need:

• 1 Large au gratin dish or roasting pan

• saran or cling wrap

• very sharp knife

• 1 cup fresh cranberries OR 1 cup fresh pomegranate arils

• 1 cup white mushrooms quartered

• 1 small yellow onion sliced

• 1/2 cup maple syrup

• 2 cloves garlic, minced

• 1 cup granulated sugar

• 1 cup water

• 1 small frying pan

• olive oil

• salt and pepper

• 3 tbsp. honey

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Step 1

Preheat oven to 350 degrees. Rinse the Brussels stalk with water, and wrap in cling wrap. Microwave on high for five minutes. Then, using the sharp knife, cut the Brussels Sprout stalk in half, and lay in the bottom of the au gratin dish.

Step 2

In the frying pan, combine equal parts sugar and water. Add the fresh cranberries, and cook on medium high heat until mixture begins to thicken.

Step 3

While the cranberries cook, liberally drizzle the stalk with olive oil. Chop the mushrooms and onions, and disperse them throughout the au gratin dish.

Step 4

Combine maple syrup, honey, salt and pepper, minced garlic, and a generous drizzle of olive oil. Top the entire Brussels Sprout stalk with mixture.

Step 5

Pull the cranberry mixture from heat, and add to au gratin dish. Using a spoon, top the Brussels Sprouts. Roast in oven for 45 min. or until tender.

This dish is absolutely beautiful when added to a table, and tastes as good as it looks! Keep your eyes peeled for more holiday recipes.