Brussels sprouts are polarizing little nuggets. Some people love 'em, some people HATE them. I'd guess it has a lot to do with how they are prepared. Lucky for you, I've got a way that everyone loves them- stuffed with cheese. Who can turn down ricotta & Parmesan stuffed anything??? They make the perfect bit sized appetizer and it gives you a warm veggie dish to compliment the rest of your holiday treats.
Not only is this recipe easy, but you can make the mixture ahead of time, stuff the sprouts and put them in the refrigerator until you are ready to bake & serve! This recipe is enough for 5-6 people, if you are expecting more people, I'd double the recipe.
1 lb. Brussels sprouts, trimmed and halved
1 cup ricotta
1/2 cup + 1/4 cup Parmesan, shredded
1/4 cup Italian bread crumbs
2 cloves garlic, minced
1 tablespoon dried parsley
1 tablespoon granulated onion
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon red pepper flakes
Seasoned salt, to taste
Ground black pepper, to taste
Olive oil , for drizzling
Preheat oven to 375 degrees. Bring a large pot of water to a boil and add plenty of salt. Blanch Brussels sprouts until bright green, approximately 2 minutes. Transfer to an ice bath and then drain.
You can use a spoon to scoop out the insides of the sprouts, but I actually found it was easier to take a knife and cut the base of the sprout. Then you are able to easily pull out the inside of the sprouts. You want to leave enough sprouts to have a sturdy base.
In a food processor, combine ricotta, 1/2 cup Parmesan, breadcrumbs, garlic, and spices. Spoon mixture into hallowed out Brussesl sprouts. Top with a sprinkle of your remaining 1/4 cup Parmesan cheese and drizzle with olive oil.
Bake for 20 to 25 minutes, until the Brussels sprouts are crispy and the cheese mixture is beginning to brown. Serve immediately.