Roasted Brussels Sprouts on the Stalk
I had to take advantage of the short season to get Brussels sprouts on the stalk and make them in the Alchemy smoker. They were super easy to make and turned out so delicious. It did take a bit of MacGyver-ing to figure out how I was going to make the full stalk in the smoker, but it was an easy fix - I just cut a couple of holes in the thick stalk and put a hook through it and hung them upright in the smoker. The result, were crispy sprouts on the outside and pillowy tender and a bit smoky sprouts in the inside. I served the roasted Brussels sprouts with Caesar-style dressing, white anchovies, grilled crispy coppa and fresh grated parm. The Caesar-style dressing is made with fresh parm, lemon juice, grainy Dijon, balsamic vinegar and the oil from the white anchovies to add to that classic Caesar flavour. Grill up some coppa or prosciutto on the plancha and crumble it on top of the crispy roasted Brussels sprouts, you can even swap this for bacon and make bacon bits, if you want a more traditional Caesar- style topping. Brussels Sprouts on the stalk season may be over by now, but keep this in your back pocket for when it comes back around, these were so good. If you want to find out how to make Roasted Brussels Sprouts on the Stalk, keep reading, or jump to the full recipe.
Set your smoker to 325F. Using a knife, carefully cut a small hole into the stem of the brussels sprouts at the top of the stalk.
Cut another small hole on the side of the stalk, to be able to push the metal hook through.
Drizzle the brussels sprouts with oil and hang in the smoker for about 1.5 hours or until tender. Midway through the cook, spray the brussels sprouts with apple cider vinegar.
To make the Caesar-style dressing, grate the parm into a bowl, grate in one clove of garlic and add the zest from one lemon and 1 tbsp grainy Dijon.
Drizzle in the balsamic vinegar while mixing the ingredients together. Mix in the oil from the white anchovies. Squeeze in the juice from ½ lemon and mix. Mix in the canola oil, about 2-3 tbsp, or until desired consistency/thickness is reached. Season with black pepper, mix, and set aside.
Add the coppa or prosciutto to the plancha and crisp up on both sides.
To plate, remove the Brussels sprout stalk from the smoker and place on a plate or platter.
Drizzle with juice from half a lemon and season with salt. Spoon on the dressing and garnish with the white anchovies.
Crumble the coppa/prosciutto on top. Grate fresh parm on top of the entire stalk, and season with black pepper.
Cut off the sprouts to enjoy. And now for the full recipe...
Roasted Brussels Sprouts on the Stalk
Serves 3-4 people
Prep Time: 10 minutes
Cook Time: 1.5 hours
Total Time: 1 hour, 40 minutes
Ingredients:
1 stalk of brussels sprouts
1 tbsp Canola oil
¼ cup fresh parm, plus more for garnish
1 lemon, zest and juice
1 tbsp Grainy Dijon mustard
1 clove garlic
1 tbsp balsamic vinegar
White anchovies in oil, 4 tbsp oil for dressing and ~10-12 fillets for garnish Canola oil
Salt
Pepper
12 slices Coppa or prosciutto
How to Make Roasted Brussels Sprouts on the Stalk
Set smoker to 325F.
Using a knife, carefully cut a small hole into the stem of the brussels sprouts at the top of the stalk, and then another small hole on the side, to be able to push the metal hook through. Drizzle the brussels sprouts with oil and hang in the smoker for about 1.5 hours or until tender. Midway through the cook, spray the brussels sprouts with apple cider vinegar.
To make the Caesar-style dressing, grate the parm into a bowl, grate in one clove of garlic and add the zest from one lemon and 1 tbsp grainy Dijon. Drizzle in the balsamic vinegar while mixing the ingredients together. Mix in the oil from the white anchovies. Squeeze in the juice from ½ lemon and mix. Mix in the canola oil, about 2-3 tbsp, or until desired consistency/thickness is reached. Season with black pepper, mix, and set aside.
Add the coppa or prosciutto to the plancha and crisp up on both sides.
To plate, remove the Brussels sprout stalk from the smoker and place on a plate or platter. Drizzle with juice from half a lemon and season with salt. Spoon on the dressing and garnish with the white anchovies. Crumble the coppa/prosciutto on top. Grate fresh parm on top of the entire stalk, and season with black pepper. Cut off the sprouts to enjoy.
