Whole Roasted Brussels Sprout Stalk with Balsamic Reduction
Head to the farmer's market at the end of the season to buy a whole stalk of Brussels Sprouts, then roast it whole, for a dramatic centerpiece dish.
- 1 stalk Brussels Sprouts
- avocado or extra virgin olive oil
- coarse salt
- 1 cup balsamic vinegar
Preheat the oven to 400 F.
Place the whole stalk on a large baking sheet, and spray or drizzle with oil, brush to coat. Sprinkle with coarse salt.
Roast for about 20 minutes.
While the sprouts roast, pour the balsamic into a small pot and bring to a boil. Reduce the heat to a medium simmer and let cook until reduced by half. It takes 10-15 minutes. The liquid will become thick and shiny. Transfer to a small pitcher or bowl.
To serve, place the roasted stalk on a large platter or cutting board and drizzle with balsamic reduction. Serve the rest on the side. Proide a knife to cut the sprouts from the stalk at serving.