- I’m always trying to find new and tasty ways to make Brussels sprouts as part of my “eat different and good for you vegetables” I’ve placed on myself. These, well they looked so tasty that I didn’t even think about the fact that they were vegetables! Who wouldn’t like something stuffed with cheeses, herbs, and garlic? Put them in a cute little vessel like that tiny cabbage Brussels sprouts and you have a winner!
- 15 very large Brussels sprouts
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 1 cup ricotta
- 1 cup Parmesan cheese, shredded
- 1/2 cup Panko bread crumbs
- 1 Tbsp thyme
- 1 Tbsp bail
- 1 tsp marjoram
- 1 tsp ground sage
- 1 tsp sea salt
- pinch of freshly ground black pepper
- Wash and remove the outer layers of leaves on your Brussels sprouts. Then cut them in half, cutting through the stem so you have half the stem in each cut half.
- Bring a large pot of water to a boil and add the Brussels sprouts, cut side down. Allow them to blanch for 1 to 2 minutes. Immediately remove them and allow them to cool.
- Make a small incision at the bottom of the Brussel sprouts half and then gently pop the core of the Brussels sprout out. J.James Stone has a great video that explains it easier than I can type out! Place the Brussels sprout “cups” to the side and keep the core.
- Pre-heat oven to 400 F. Line baking sheet with parchment paper.
- Finely chop the core pieces and garlic. Heat the olive oil in a skillet over medium high heat. Add the garlic and chopped Brussels sprouts and cook until tender.
- In a large bowl, combine the cooked Brussels sprouts, ricotta, Parmesan, breadcrumbs, herbs, salt and pepper. Using a spoon, fill each Brussels sprout “cup” with the stuffing mixture. Overfilling them is not only acceptable, but recommended!
- Bake the stuffed Brussels sprouts for 20 minutes, or until golden brown.
- Serve warm, but are totally tasty and acceptable at room temperature!