Brussels Sprouts are not something that I grew up eating.
I’m not even sure I ever tried one until I was an adult, but once I did I was hooked!
I love them and my kids have been enjoying them since they were little.
It is exciting when I can find Brussels Sprouts on the stalk at the grocery store or farmer’s market.
They are easy to prepare and it’s fun to serve them this way.
Roasted Brussels Sprouts on The Stalk
Brussels Sprouts on The Stalk
Extra Virgin Olive Oil
Fresh Dill, chopped
Pre-heat oven to 350°
Line a baking sheet with parchment paper or a silicone baking mat.
Place Brussels Sprouts stalk on baking sheet. Stalk may be cut in half, if too long for your oven.
Drizzle olive oil over sprouts. Sprinkle with salt, pepper and dill.
Put pan in oven. After approx. 20 minutes remove from oven, turn sprouts over and add olive oil, salt, pepper and dill.
Return pan to oven for 20-30 minutes more until Brussels Sprouts are tender.
Thanks to Melissa’s for the Brussels Sprouts!
More from Mama Likes To Cook
Check out the rest of my vegetarian recipes, so you can get more great ideas for baking, cooking, blending and juicing.
Brussels Sprouts Recipes
- Pan Fried Brussels Sprouts with Caramelized Onions
- Roasted Brussels Sprouts and Beets
- Maple Roasted Brussels Sprouts
- Cheesy Warm Brussels Sprouts Dip
- Roasted Brussels Sprouts on The Stalk
- Vegan Buddha Bowl
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- Great Jones pots, pans and baking dishes
- The California Wine Club
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