Description
Delight in these savory Stuffed Brussels Sprouts, where tender blanched sprouts are hollowed and filled with a creamy ricotta and Parmesan mixture, seasoned with lemon zest and red pepper flakes, then baked to a crispy finish. This recipe offers a flavorful and elegant vegetable side dish perfect for any occasion.
Ingredients
Brussels Sprouts
- 1 lb. Brussels sprouts, trimmed and halved
- Cooking spray
- Extra-virgin olive oil, for drizzling
- Kosher salt
- Freshly ground black pepper
Filling
- 1 cup ricotta cheese
- 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
- 1/4 cup Italian bread crumbs
- Zest of 1/2 lemon
- Pinch crushed red pepper flakes
- 1 clove garlic, minced
Instructions
- Prepare the Oven and Brussels Sprouts: Preheat your oven to 400ºF (200ºC) and lightly grease a large baking sheet with cooking spray. Bring a large pot of salted water to a boil, then blanch the halved Brussels sprouts for 2 minutes until they are bright green. Immediately transfer them to cold water to stop the cooking process and then drain well.
- Hollow the Brussels Sprouts: Using a small spoon, gently scoop out the centers of each Brussels sprout half, creating a cavity for the filling. Keep the removed insides for another use if desired. Arrange the hollowed sprouts evenly on the prepared baking sheet.
- Make the Filling: In a medium bowl, combine ricotta, Parmesan, Italian bread crumbs, lemon zest, minced garlic, and crushed red pepper flakes. Season the mixture generously with kosher salt and freshly ground black pepper to taste. Mix well until all ingredients are incorporated.
- Stuff and Season: Spoon the ricotta filling mixture into each hollowed Brussels sprout half, filling them generously. Drizzle the tops with extra-virgin olive oil and sprinkle additional Parmesan cheese over each for a golden finish.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the ricotta filling is warmed through and the Brussels sprouts edges turn crispy and golden brown. Remove from oven and serve warm.
Notes
- Blanching the Brussels sprouts before baking helps them stay tender but crisp.
- Reserve the scooped-out Brussels sprout centers for use in salads or sautés to minimize waste.
- Adjust the crushed red pepper flakes to your preferred heat level.
- Leftover stuffed Brussels sprouts can be refrigerated for up to 2 days and reheated in the oven for best texture.