Bone-in Brussels Sprouts Recipe

The beauty of this dish lies in its simplicity. When in season, brussels sprouts are often sold on their stalks, and they are surprisingly easy to cook that way. These “bone-in” sprouts, served just as they’re harvested, make for a striking presentation. Their deep roasted flavor pairs perfectly with a spicy mayo drizzle, while a tangy, crunchy apple relish adds just the right edge.

This everyday vegetable becomes a centerpiece-worthy side dish when roasted and served straight from the stalk it grows on. The sprouts’ outer leaves crisp and caramelize in the oven, and their nutty centers become tender. The finished dish is topped with a drizzle of creamy, spicy mayo and a tangy apple relish for zippy contrast to the brussels sprouts and overall brightness. Cut the stalk in half or in thirds to make it easier to blanch and roast — but beyond that, no trimming is necessary.

Will this work with brussels sprouts that are already cut from the stalk?

If you’re beginning with loose brussels spouts, skip blanching, and go straight to roasting in the oven, or make them in the air fryer. If you wish, halve them first. Make certain to toss them in a little olive oil to prevent them from burning and sticking to the sheet pan. Once they are roasted, serve with the apple relish and mayo.

Make the relish ahead, and prep the brussels sprouts to save time

You can blanch the brussels sprouts on their stalk up to two days in advance. Pop them in the oven to roast and caramelize on Thanksgiving day — they’ll only need about 20 minutes. The relish — a simple, tangy mix of apples, bell pepper, and mustard — is a perfect make-ahead component, and it keeps beautifully for up to a week.

Notes from the Food & Wine Test Kitchen

• Find brussels sprouts on the stalk while in season (fall and winter) at the farmers market or at specialty grocery stores and produce markets such as Sprouts.
• Brussels sprouts stalks are usually longer than 12 inches, so you may need to cut the stalk in half or thirds to fit into the pot for blanching. 
• Use your favorite hot sauce for this recipe, or bring a taste of Cleveland to you with a favorite of the recipe developers, Black Cap Hot Sauce.

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