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Stuffed brussel sprouts with parmesan and herbs on an appetizer plate
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Stuffed Brussel Sprouts

Cored out Brussel sprouts are stuffed with a blend of garlic, breadcrumbs, herbs, ricotta cheese, and parmesan cheese then baked to golden perfection.

Ingredients

  • 15 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

Instructions

  • Preheat the oven to 400 degree F.
  • Wash the sprouts, trim the ends and halve them through the core. 
  • 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 teaches 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.