It somewhat saddens me to say that for my entire adult life, I hadn’t tried a brussels sprout until about a year or two ago. My reasoning, as far as I can conclude, is that I was perhaps scarred by tales of the horrors of them. I just remember images of little children consistently feeding them to the dog while Mom & Dad are distracted because of their imagined ‘vile, putrid’ taste. My Mom always had an aversion to them as well, as her own Mom had scarred her with flavorless and soggy sprouts as a child, hence why she never ate or served them to us.
All I can say is, boy was I an idiot.
Or, perhaps my tastes have just changed and evolved for the better. I finally took note one evening at dinner at a local D.C. restaurant, when convinced by my brussels sprout-loving friend Cara, that it wasn’t that I ‘didn’t like’ these mini-cabbages per se. Then it dawned on me that I, in fact,, had no good reason not to try them at all. I love vegetables of about any kind, so indulge I did and I’ve never looked back! Now, I will admit that I did take baby steps and cheat a bit, cause for my first try, these were flash fried, so they were super crispy, and likely pretty bad for you, but they tasted very light and had the perfect amount of flavor, crunch and give.
I have since had many a sprout, usually crisped up with a bit of olive oil and seasonings and pan fried, or oven baked. They are so darned rich, tasty and satiating, not to mention chock full of vitamins. But, I can say, as a relative novice to the sprout cult, that I have never had the pleasure of eating the stuffed version as laid out in this recipe. I ran across this gem on a fantastic little site while online recipe scouting. This sounds A-MAZING, and would make a fantastic little treat to put out on the table for guests as they mingle at your get-togethers, holidays or otherwise. Heck, get crazy…break ’em out at game night, you rebel!
The best part is that they naturally come in the PERFECT little bite-sized container for easy nibbling, without any embarrassing face-stuffing, or food-dropping incidents when served with a petit cocktail napkin. I can’t wait to give these a try! You can be sure to find more delicious recipes for these here in the future…
Garlic & Herb Stuffed Brussels Sprouts
|Prep time||30 minutes|
|Cook time||20 minutes|
|Total time||50 minutes|
|Meal type||Appetizer, Main Dish, Side Dish, Starter|
- 15 Very Large Brussels Sprouts
- 1 cup Whole Milk Ricotta Cheese
- 1 cup Parmesan Cheese (Shredded)
- 1/2 cup Panko Bread Crumbs
- 3 Cloves Garlic (Minced)
- 1 tablespoon Dried Thyme
- 1 tablespoon Dried Basil
- 1 teaspoon Dried Marjoram
- 1 teaspoon Dried Sage
- 1 teaspoon Sea Salt
- 1 pinch Pepper
- 1 bottle Olive Oil