stuffed brussels sprouts
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Herb & Cheese Stuffed Brussels Sprouts


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Move over stuffed mushrooms, stuffed brussels sprouts are here to take over the holiday appetizer table and we have no questions about it. If there's one vegetable that usually gets a bad rap, it's brussels sprouts. I admit as a kid I despised the little cabbages like a vampire hates the sunlight. But as I grew older, my tastes changed (thank goodness!) and fell in love with the vegetable. Whether you shred them raw in a salad or roast them with bacon and garlic, brussels sprouts are one of the best vegetables to enjoy when the temperature starts cooling off.

How to Make Stuffed Brussels Sprouts

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Not surprising, there are many different ways to prepare stuffed brussels sprouts. I've come across recipes that include cranberry sauce, red peppers, and sausage buy today we are preparing herb stuffed brussels sprouts which are great served as an appetizer while the rest of the dinner is cooking or as a side dish. When at the grocery store, look for large brussels sprouts, it'll make it easier to prepare the recipe.

To begin, preheat your oven to 400 degrees and bring a pot of water to a boil. Trim the brussels sprouts and half them, then add them to the boiling water and blanch the vegetables for 2-3 minutes or until the sprouts are bright green. Strain the sprouts.

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Using a paring knife, hollow out the inside of the brussels sprouts cut side, setting the inside leaves aside. Once all the middles are carved out, chop the reserved inside leaves.

In a skillet heat extra-virgin olive oil on medium-high heat and add the chopped leaves and two chopped cloves garlic. Saute 3 minutes then remove from heat. Stir in the ricotta, panko bread crumbs, parmesan cheese, rosemary, and sage. Season with kosher salt and black pepper.

Scoop the filling into the brussels sprouts using a small spoon and place on a greased baking sheet. Place in the preheated oven and bake until sprouts are crispy and the filling is warm; about 20 minutes. Remove from oven and serve.

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Watch: The Health Benefits of Brussels Sprouts

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stuffed brussels sprouts

Herb & Cheese Stuffed Brussels Sprouts

Have you ever wanted to broaden your brussels sprouts horizon? Try making these Herb & Cheese Stuffed Brussels Sprouts with dinner.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 6 servings
Calories 568 kcal

Ingredients
  

  • 1 lb. Brussels sprouts
  • 2 Tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 cup ricotta
  • 1 cup shredded Parmesan
  • 1/2 cup panko bread crumbs
  • 1 Tbsp chopped rosemary
  • 2 Tbsp dried sage
  • Salt and pepper, to taste

Instructions
 

  • To begin, preheat your oven to 400 degrees and bring a pot of water to a boil. Trim the brussels sprouts and half them, then add them to the boiling water and blanch the vegetables for 2-3 minutes or until the sprouts are bright green. Strain the sprouts.
  • Using a paring knife, hollow out the inside of the brussels sprouts cut side, setting the inside leaves aside. Once all the middles are carved out, chop the reserved inside leaves.
  • In a skillet heat extra-virgin olive oil on medium-high heat and add the chopped leaves and two chopped cloves garlic. Saute 3 minutes then remove from heat. Stir in the ricotta, panko bread crumbs, parmesan cheese, rosemary, and sage. Season with kosher salt and black pepper.
  • Scoop the filling into the brussels sprouts using a small spoon and place on a greased baking sheet. Place in the preheated oven and bake until sprouts are crispy and the filling is warm; about 20 minutes. Remove from oven and serve.

Nutrition

Calories: 568kcalCarbohydrates: 37gProtein: 37gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 71mgSodium: 1162mgPotassium: 516mgFiber: 6gSugar: 6gVitamin A: 1750IUVitamin C: 133.7mgCalcium: 970mgIron: 2mg