Stuffed Brussels Sprouts with Garlic and Herbs

Garlic and Herb Stuffed Brussels Sprouts

RECIPE TYPE Appetizer
Do you ever dream about food? I do. I always have.
|Written November 15, 2012

INGREDIENTS

  • 15 very large Brussels sprouts
  • 1 cup whole milk ricotta
  • 1 cup Parmesan, shredded
  • ½ cup panko bread crumbs
  • 3 Cloves garlic, minced
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried sage
  • 1 teaspoon sea salt
  • A Pinch of pepper
  • Olive oil
SERVINGS30 stuffed sprouts
TOTAL TIME50minutes
PREP20minutes
COOK30minutes

Funny thing, this recipe came to me in a dream. I woke up salivating, craving creamy and crunchy stuffed Brussels sprouts–a dish I’ve never had. I wondered if I had read it somewhere, so I spent a few hours on the Googler. Nope. This was divine intervention. The Gods gave me some nocturnal inspiration and wanted me to share this recipe with the masses.

I hope you enjoy eating it as much as I did making it!

1

They say size doesn’t matter, but it does. Well, it matters here. The key to this recipe is 15 large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below.

Brussel Sprouts Halves Sliced for Stuffing

2

I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool.

Blanched Brussels Sprouts for Stuffing

3

I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes.

Cored Brussels Sprouts to be Stuffed with Garlic and Herbs

4

Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with three cloves of garlic, minced, over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!

Chopped Brussels Sprouts for Stuffing

5

Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you’ll need to experiment a bit here.

Brussels Sprouts Stuffing Mixture with Garlic

6

Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!

Garlic and Herb Stuffed Brussels Sprouts to be Baked

7

Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!

EAT

Stuffed Brussels Sprouts with Garlic, Ricotta, and Herbs

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