Maple-Dijon Roasted Brussels Sprout Stalk (20” or longer)

Preheat oven to 450 degrees F
Wash stalk and trim any leaves or sprouts
Place the stalk on an aluminum foil-lined baking tray, and place loose sprouts alongside.
Melt butter over low heat, add mustard and syrup. Stir to mix.
With a basting brush, brush the sprouts with about half of the butter mixture. Set the rest aside for later.
Roast the stalk for 20-25 minutes, rotating the stalk halfway through.
Remove from oven and brush with remaining glaze. Season with salt and pepper.

Grilled Artichokes

Wash artichokes and trim stems. Boil for 30-40 minutes, or until a leaf can be pulled out with a little tug. Cut lengthwise. Clean out the middle parts. Remove outer leaves. Let cool or refrigerate overnight.
Drizzle olive oil on artichokes and season with salt and pepper.
Grill artichokes for 2-3 minutes or until the inside starts to get charred, repeat on the other side.
Melt the butter and add garlic and cheese. Pour the mixture onto the artichoke. Top with more Parmesan cheese.
Optional: Add chili flakes for some spice.

Keyword Artichoke