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Brussels Sprout Stalk with Balsamic Reduction

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.
Course Side Dish
Servings 6
Author Robin Asbell


  • 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.