The fantastic thing about this dish lies in its simplicity. When in season, brussels sprouts are sometimes offered on their stalks, and they’re surprisingly straightforward to cook dinner that manner. These “bone-in” sprouts, served simply as they’re harvested, make for a hanging presentation. Their deep roasted taste pairs completely with a spicy mayo drizzle, whereas a tangy, crunchy apple relish provides simply the suitable edge.

This on a regular basis vegetable turns into a centerpiece-worthy facet dish when roasted and served straight from the stalk it grows on. The sprouts’ outer leaves crisp and caramelize within the oven, and their nutty facilities develop into tender. The completed dish is topped with a drizzle of creamy, spicy mayo and a tangy apple relish for zippy distinction to the brussels sprouts and total brightness. Minimize the stalk in half or in thirds to make it simpler to blanch and roast — however past that, no trimming is critical.

Will this work with brussels sprouts which are already reduce from the stalk?

For those who’re starting with free brussels spouts, skip blanching, and go straight to roasting within the oven, or make them within the air fryer. If you want, halve them first. Make sure to toss them in somewhat olive oil to stop them from burning and sticking to the sheet pan. As soon as they’re roasted, serve with the apple relish and mayo.

Make the relish forward, and prep the brussels sprouts to save lots of time

You’ll be able to blanch the brussels sprouts on their stalk as much as two days upfront. Pop them within the oven to roast and caramelize on Thanksgiving day — they’ll solely want about 20 minutes. The relish — a easy, tangy mixture of apples, bell pepper, and mustard — is an ideal make-ahead part, and it retains superbly for as much as every week.

Notes from the Meals & Wine Take a look at Kitchen

• Discover brussels sprouts on the stalk whereas in season (fall and winter) at the farmers market or at specialty grocery shops and produce markets reminiscent of Sprouts.
• Brussels sprouts stalks are often longer than 12 inches, so you might want to chop the stalk in half or thirds to suit into the pot for blanching. 
• Use your favourite sizzling sauce for this recipe, or carry a style of Cleveland to you with a favourite of the recipe builders, Black Cap Scorching Sauce.

This recipe was developed by Vinnie Cimino and Adam Bauer; the textual content was written by Cheryl Slocum.