Recently, Brussels Sprouts are gradually more common in our local marketplace. It is a tiny, cabbage-like green that is chock-full of nutrition. It is rich in many valuable nutrients such as Vitamin C, Vitamin K, folate, manganese, dietary fiber, choline, potassium, phosphorus, and omega-3 fatty acids. But the mild bitterness makes it less popular than other vegetables. This vegetarian recipe is quick and easy to prepare. The savoury profile from the Ricotta and crunchy texture of the Brussels Sprouts makes this a tasty dish, even fussy children would ask for more.
15 Brussels Sprouts
1 cup Whole Milk Ricotta
1 cup Parmesan, shredded
1/2 cup 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
- Wash the Brussels Sprouts, trim the ends and halve them.
- Blanch the Brussels Sprouts in a large deep pan with boiling water for about 1-2 minutes, cut-side down. Remove them and let them cool.
- Finely chop the cored Brussels Sprouts pieces. Saute in some olive oil along with garlic over a medium-high heat. Cook until the chopped spouts are tender and aromatic.
- Mix the cooked garlic and sprout mixture along with the Whole Milk Ricotta, bread crumbs, Parmesan cheese, dried thyme, dried basil, dried marjoram and dried sage. Add some salt to taste.
- Using a small spoon, fill the Brussels Sprouts with the stuffing.
- Bake the stuffed Brussels Sprouts for about 20 minutes at 204 degree Celsius (400F) until the caps are crispy and slightly browned.