They say size doesn’t matter, but it does.
Well, it matters here. The key to this recipe is
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 the minced garlic until 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 the ricotta, bread crumbs, parmesan cheese
and herbs. 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
Using a small spoon, fill the Brussels sprouts
with the stuffing. Over fill them. This stuff is
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!
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