Evocative. Stacked. Still on the stalk. Roast Brussel Sprouts on the stalk?
And after they’re roasted?
A fantasy base for an appetizer tree.
But…the Reality Tree!!!
Easy to topple and your guests could cut themselves removing the sprouts.
But if perseverance prevails…
Roasted Brussel Sprout Log With Maple-Lime Glaze
1 Brussel Sprout Log, cut off the yellow outer stems.
3 tablespoons NSVOO (Not So Virgin Olive Oil) *in a small bowl.
! tablespoon Maple Syrup
1 lime, zest and juice
Preheat oven to 375°F.
Place Brussel Sprout Log in an aluminum sleeve on a baking sheet.
With a pastry brush coat the Brussel Sprouts Sprinkle with NSVOO*, Sea salt and pepper. Turn to coat all sides.
Roast on the middle rack in oven for 35 to 40 minutes.
Turn at 10 minute intervals to brown the sprouts evenly and let the steam out, until crisp on the outside and tender on the inside.
Remove from oven.
In a small bowl, whisk lime juice and zest with maple syrup. Set glaze aside.
Cut log in half, it’s easier now. Place log on platter, fill spaces between with sprouts cut from the other half.
Pour glaze over sprouts. Sprinkle with kosher salt. Serve immediately.
*Recipe for NSVOO Not So Virgin Olive Oil On November 2, 2010 Post