Brilliant Brussel Sprout BitesI
came across this gem of a recipe for stuffed Brussel Sprouts by Jerry James Stone who has an awesome vegetarian food blog. He takes incredible photos, produces killer “how -to” videos, and is a great inspiration to me. I have learned some pretty cool tricks of the trade from from him- you should definitely check him out.
Now I won’t lie to you. These little suckers take some work. But like most things, the more you do it, the better you get at it. I have made them enough times that now I can bang them out pretty quickly, but it wasn’t always that way. You just have to get the hang of it but trust me- it’s worth it! James made a great how-to video that shows you how to execute his recipe. I highly recommend the watch.
James combines the cored out pieces of Brussel sprouts with garlic, breadcrumbs, herbs, ricotta cheese, and parmesan cheese and then stuffs them back into the shells of the Brussel sprouts. The result is pure, bite sized deliciousness!
Watch James's Awesome How-To Video
- 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 kosher salt
- pinch of pepper
- Olive oil
Preheat the oven to 400 degree F.
Wash the sprouts, trim the ends and halve them through the core.
Par cook the Brussels. To do so, fill a pot with water and bring it to a boil. Add the sprouts cut-side down. Cook for 1-2 minutes, remove them, separate them, and let them cool.
Core the sprouts. (Tip: Watch the video above for this next step. James reached us how to quickly core the Brussels sprouts in just a few minutes.)
Finely chop the cored out Brussels sprouts pieces. Add the chopped sprout insides and 3 cloves of minced garlic to a sauce pan. Sauté over a medium-high heat. Cook until the chopped sprouts are tender and the mixture is aromatic.
Mix the sprout & garlic mixture with the ricotta, Panko bread crumbs, parmesan cheese, thyme, basil, marjoram and dried sage. Add a dash of salt and taste the mixture. You want it to taste a bit overly salted because it will be less salty once they are baked.
Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them.
Bake for about 20 minutes at 400 degrees or until the caps are crispy and slightly burnt.