Roasted Brussel sprouts on the stalk


1 Brussels sprout stalk, remove shoots and any unsightly or loose outer leaves (If necessary, cut in half to fit pan) – Old School farm

1 large or 2 small shallots, or alternatively some small red onions chopped – Laos Fresh Farm

Olive oil, about 1/4 cup – Lentara Grove

Balsamic vinegar

Salt & pepper – Tasman Sea Salt

For Dip

1/2 cup of mayonnaise – be experimental and make your own using Mount Roland Egg yolks, Lantara olive oil, dijon mustard white vinegar and some salt.

1/2 cup of sour cream

Salt and pepper

Reserved pan drippings (optional)


  1. Preheat the oven to 375 F.;
  2. Line a large roasting pan (with rimmed edges) with parchment paper;
  3. Rinse stalk well and pat dry;
  4. Generously massage or brush olive oil all over the sprouts and stalk, season well with salt and pepper;
  5. Sprinkle chopped shallots over and under stalk;
  6. Lightly drizzle balsamic vinegar over stalk;
  7. Cook for 45 minutes, turning a third of the way every 15 minutes, until tender and sprouts can be easily pierced with a fork (ovens vary, could take a few minutes longer) ;
  8. While the stalk is roasting, prepare the dip.  Mix together mayonnaise and sour cream.  Season to taste with salt and pepper.  Keep in refrigerator until ready;
  9. After stalk has been roasted, remove from oven and set aside;
  10. Scrape-up some of the pan drippings, especially the roasted bits of shallots and add to dip mixture.  Stir well to incorporate.  Serve dip with roasted Brussels sprouts.
 Recipe sourced from Chasing the seasons