Sheet Pan Roasted Brussel Sprouts Stalk {50 Minutes}

Let’s talk about how darned easy it is to make Sheet Pan Roasted Brussel Sprouts with Parmesan in the oven! It makes enough veggies for quite a few meals and is a perfect side dish for your family.

Fall Favorite Brussel Sprout Stalks are so easy to cook and will be a family favorite. I can’t believe how simple this was to make. When you bite into it, you realize that you just made something magical that needs to be repeated. We have pan roasted cut cauliflower and asparagus spears before, but each time I roast a whole stalk of brussel sprouts, I question why I don’t do this more often.

🍽️ Why This Recipe Works

Super Simple – This is pretty much a wash and roast recipe. There is nothing complicated at all here and that is why you are going to make this one again and again.

Cheap – It may seem expensive at first, but once you cut them off of the stalk and serve them up, you’ll realize there are tons of servings on one large stalk that the price point really comes down.

Versatile – You can season this anyway you want. We went with a simple olive oil/salt + pepper version but try balsamic vinegar or a lemon herb rub. If you don’t like parmesan, skip it and eat this one without the cheese.

👩‍🍳 Ingredients

Brussel Sprout Stalk – In the fall, you will see a big long (about 18-24 inches long) stalk with Brussel Sprouts attached to it. That is what you need for this recipe. When you buy it like it, it tastes fresher to me as it’s still connected to the stalk.

📝 Instructions

Step One: Place the long stalk of Brussel Sprouts on a sheet pan. Mix olive oil and salt and pepper in a small bowl and mix. Brush on the olive oil mixture on the veggie, making sure you get in the grooves and turn it to apply the mix to all sides.

Step Two: Place the pan in the 375 degree oven for 45 – 50 minutes. Put on an oven mitt and rotate the stalk every 15 minutes. Once it comes out of the oven, sprinkle it with the ¼ c fresh parmesan cheese. Be careful when doing this though. If you are too crazy, more cheese will end up on the pan than you would like. It should start to stick and melt a little with the heat.

Step Three: Cut the sprouts off the stalk and serve. They should cut off pretty easily once they are fully cooked. If you tried this when they are raw, it would be more difficult. I think you will be surprised at how many there are actually on the stalk.  It produced a lot more than I thought it would, and I had enough for a whole week of meal prep.

Variations

I really enjoyed this with just the simple olive oil, sea salt and a bit of parmesan, but here are some other alternatives to consider:

• Balsamic Vinegar. Brush on a tablespoon or two of balsamic vinegar for a fun tangy taste.
• Bacon, Bacon!  Serve this with bacon.  Everything goes good with bacon, right?  Roasted Brussel Sprouts are no exception!
• Garlic. Sprinkle some minced garlic over them during the last 20 minutes.
• Honey. Mix some honey in with the olive oil or balsamic vinegar for a bit of a sweeter taste.  If your kids aren’t big fans, a bit of honey may help! My teenager stands by sheet pan when it comes out of the oven just waiting until he can have a plate of them.

❗ Expert Tips

• Wait until the end to sprinkle on the parmesan.  You can wait until you are done cutting them off of the stalk before adding the parmesan if you are afraid it will melt on the sheet pan. They will still be warm enough for the cheese to melt slightly.
• Can you use different cheeses? I’ve been asked before if you can use the powdered parmesan cheese and you certainly can if that is what you have and your family prefers! We like using the shredded version for the mild flavor.

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