and  Roast the whole stalk of Brussels sprouts and serve with a lemon-garlic dip (photos courtesy Nutmeg Nanny).
Last year’s fun cruciferous preparation was the Cauliflower Steak, along with its big brother, Whole Roasted Cauliflower.
Meet this year’s classy crucifers: Brussel Sprouts “Bone In”, the brainchild of the ever-innovative Chef Eric LeVine who provides the clever name (the conventional name is “on the stalk”).
This is a nifty way to enjoy Brussels sprouts as an appetizer or first course. Chef Eric serves the roasted stalk of sprouts with a lemon-garlic mayonnaise. The recipe is below,
You can also make classic aïoli (garlic mayonnaise) or buy it. You can also use a different flavored mayo: curry, lemon sriracha, etc.
Our favorite brand of flavored mayonnaise is Ojai Cook, a two-time NIBBLE Top Pick Of The Week. It’s also one of our favorite house gifts and stocking stuffers.
You can buy Ojai Cook online. The basic product is Lemonaise—lemon-accented-mayonnaise—but all variations are equally delicious:
Lemonaise With Garlic & Herbs (basil and tarragon)
Latin Lemonaise With Chiles, Lime & Cumin
Wasabi Lemonaise (with cilantro and lemon)
Cha-Cha Chipotle Lemonaise, with jalapeño, cayenne, and red pepper
CAN YOU EAT BRUSSELS SPROUTS STALKS?
Yes, with a lot of elbow grease. Unlike broccoli and cauliflower stalks, brussels stalks are very tough and fibrous. You need a cleaver to cut through them. You can, however, easily eat the stems that attach the sprouts to the stalk.
If you want to try it:
Remove the sprouts and chop the stalks into 3- to 4 -inch pieces with a cleaver. Hacking away with a cleaver is enjoyable for stress management.
Steam the pieces for at least 25 minutes or longer. Then, try different freestyle approaches to eating them.
Try gnawing at the skin. But then, use a paring knife, peel off the tough, woody layer, which truly is inedible by humans. The core inside is not big, but is rich and creamy and worth trying.
Brussels sprouts on the stalk will taste fresher and sweeter. The challenge is that the sizes differ. When you buy them trimmed and packaged, they’ve been sorted by size.
The same roasted Brussels sprouts can be eaten plain, as a main course side, or halved and tossed into a green salad, or used in other preparations.
Or, simply enjoy the engaging presentation of cooled sprouts on the stalk, before turning it into mulch.
By the way: