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An individual Brussels sprout is not much to look at. It’s green, round, and cabbage-like. It looks like a vegetable, and that’s fine. But a whole stalk of sprouts is visually arresting, almost otherworldly. And, when roasted whole and served as the centerpiece for a vegetarian Thanksgiving (or a stunning side at an omnivore Thanksgiving), the humble cruciferous vegetable becomes the star of the show. I found my stalk at Trader Joe’s, but I’ve also seen them at Whole Foods, New Seasons (my local bougie market), and (obviously) farmer’s markets. A stalk of Brussels sprouts is best prepared like any Brussels sprout: You should roast it. Trader Joe’s recommends microwaving it first , but I have never met a microwave that was big enough to accommodate an entire stalk. Don’t worry. Your oven will work just fine. It’s not a complicated dish. In its simplest form, all you have to do is brush the sprouts with olive oil, salt them generously, and pop the whole stalk in the oven until the sprouts are tender and as browned as you like them. If you want to get fancy with it, Thanksgiving is a good day to do it, especially if you do not eat turkey, but still want an edible centerpiece with which to wow your guests. (I think this is prettier than any dead bird.) Do a little knife work Leaving the sprouts whole works fine, but Thanksgiving is not the time for “fine.” Making a cross section in […]