Garlic and Herb Stuffed Brussels Sprouts

Do you ever dream about food? I do. I always have. 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!
A Jerry James Stone Recipe

Categories

Green, Side Dish

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 tbsp dried thyme
  • 1 tbsp dried basil
  • 1 tsp dried marjoram
  • 1 tsp dried sage
  • 1 tsp sea salt
  • A Pinch of pepper
  • Olive oil
Jump to instructions
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Instructions

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