Don’t Let the Brussels Sprouts Stalk Stalk You
A brussels sprouts stalk was like that movie in your Netflix queue. You know, the one that’s been there for years. It stares at you. Talks down to you. Pities you for never taking the time to watch? Well, with the brussels sprouts stalk, the punishment was worse than what I got with the unwatched Netflix movie. With the brussels sprouts stalk, I had to toss it out.
I threw away the first two brussels sprouts stalks I bought because I was scared. And, well, I was lazy. It seemed like a lot of work. Wash it. Cut it. Peel the junky looking pieces off. It was just like starting that Netflix movie. There were always easier options.
But the third time I bought a brussels sprouts stalk, I finally did it. I made it and it was kick-ass. And here’s what I found: It was not too tough. Not that much work. And the best part? There was a truckload of leftovers. Indeed, making a brussels sprouts stalk was worth it. Kinda like watching Schindler’s List.
I served it right on the stalk, kinda like corn on the cob. I made ’em glazed-style, but would be just as good with plain old e.v.o.o, salt and pepper.
Conclusion: See the stalk, be the stalk. It’s easy and worth it.
Useful Tips for Making a Brussels Sprouts Stalk
First of all, Brussels sprouts stalks should be stored in the fridge. But, they won’t perish if you have them on the counter for a few hours. In fact, the grocery store doesn’t even need to sell them in the refrigerated section.
Second of all, these things are pretty. I’d grow these. I should grow these.
Rinse them, but don’t sweat it. Just enough to get any dust or chemicals off. Any germs or crap will be destroyed in the oven.
Chopping the stalk in half is not easy. I repeat. It’s not easy. The stalk itself is very strong. Make sure you have a sharp knife and are cutting away from you. You’re welcome.
You may need to cut one side and just break it by hand. For realz, it’s a challenge to cut and break.
See how it broke? Not a clean cut.
I generally don’t like using the microwave either. But for a few minutes, it’s fine. And makes the sprouts cook faster and be softer on the inside. If you have the time, you could probably boil them for the same outcome. But who has the time?
Drizzle drizzle e.v.o.o.
These two fit really nicely in a 9 x 13 pan (the only pan I keep).
These sprout leaves are like potato chips. Try one.
Brussels sprouts are the grosses looking food.
A little better.
That’s better. Served Maple Glazed style. Merry x-mas.
Recap and CTA
Brussels sprouts stalks are actually very easy to make. You can’t really overcook them. And when you make ’em on the stalk, they last longer as leftovers. I had food weeks. And they were as fresh as the day I made ’em.
Get a brussels sprouts stalk today.