Herb Stuffed Brussels Sprouts (Gluten Free)

This is a great recipe for those who do not like Brussels sprouts. The stuffing tastes exactly like Thanksgiving stuffing. Exactly like it. You can barely taste the Brussels sprouts, so this would be a great way to introduce them to someone. This would be a great appetizer for a party.

Makes about 40 stuffed Brussels sprouts.

Ingredients

• 8 – 10 oz Brussels sprouts, fresh or frozen (I used frozen)
• 1 cup part-skim ricotta
• 1/2 cup shredded Parmesan
• 1 tsp garlic paste, or minced garlic
• 1 tsp ground thyme
• 1 tsp sweet basil
• 1 tsp sage
• 1 tsp salt

1. Preheat oven to 400. Place the Brussels sprouts into a medium sauce pan, cover with water, and bring to a boil. Once the water is boiling, cook for 3 minutes, then remove from heat. Remove the Brussels sprouts from the water and allow to cool for 10 – 15 minutes. In a medium bowl, combine the remaining ingredients.

2. Once the Brussels sprouts have cooled, cut them in half lengthwise. Using a paring knife, carefully remove the center of the Brussels sprouts. It sounds more intimidating than it is. If you look closely at the Brussels sprouts, you can see the layer of leaves. Insert your knife behind one of the layers, gently push the knife in – not all the way through – and then gently tug up. The layers should let go, and you should have a nice little hole. Save the core of the Brussels sprouts.

3. If you have a food processor, combine the cheese mixture and the Brussels sprouts cores. Pulse until the mixture is the consistency of a paste. If you do not have a food processor, chop the Brussels sprouts cores into very small pieces and add them to the cheese mixture. Stir until well integrated.

4. Place the cored Brussels sprouts halves on a cookie sheet lined with parchment paper. Spoon 1 tsp of the stuffing into the center of the Brussels sprouts. If you have left over stuffing – which you most likely will – continue to add more to the sprouts until all of the stuffing is gone. The stuffing is so tasty you want to be sure to use it all!

5. Bake for 20 minutes or until the tops are crispy and lightly browned.

Based off of the recipe found on Cooking Stoned