Here is another Thanksgiving recipe idea: Roasted Brussels Sprouts on the stalk. This one is prepared with bacon and a honey sriracha glaze.
This weekend, I spent some more time recipe testing for Thanksgiving. I love finding Brussels Sprouts on the stalk this time of year and almost always have one in my fridge. I’ve wanted to experiment with roasting the whole thing while still on the stalk and I finally got around to trying it.
I usually buy my stalks from Trader Joe’s, but this one I bought at Whole Foods because their stalks are a little shorter, so that I can fit it into my oven and on my baking pan.
I really enjoyed how this came out. Guests can easily cut off the cooked sprouts from the stalk and grab some honey sriracha glazed bacon to eat with it.
You may have noticed, I also tried a little something different for these photos. It’s been so cloudy lately that I wanted to play around with darker photos. Hope you like it.
Roasted Bacon Honey Sriracha Brussels Sprouts on the Stalk
- 4 slices thick bacon
- 1 Brussels sprouts stalk
- 2 tbsp honey
- 1 tsp sriracha
- Cook bacon in a skillet, reserving fat.
- Mix honey with sriracha in a small bowl and then set aside.
- Preheat oven to 400°F. Place stalk on a large baking sheet. Brush bacon fat on sprouts. Place baking pan in bottom half of oven (to keep sprout tops from blackening too much) and roast sprouts about 40 minutes or until soft.
- Place the baking pan in the top half of oven. Turn oven to a low broil. Watching sprouts carefully, cook for an additional 2-3 minutes or until tops start to char.
- Remove and brush with honey sriracha glaze. Glaze bacon and then chop to small pieces and sprinkle on sprouts.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.