Description
Not just any old Brussels sprouts. These Brussels sprouts are roasted and stuffed with goat cheese, garlic, breadcrumbs and Parmesan cheese!
Ingredients
- 15 whole Brussels Sprouts (choose Large Ones)
- 1 Tablespoon Olive Oil
- 1 clove Garlic, Minced
- 4 ounces, weight Goat Cheese
- 1 teaspoon Lemon Juice
- 2 ounces, fluid Milk, Buttermilk Or Half-and-Half
- 2 Tablespoons Fresh Chives, Chopped
- ¼ cups Panko Breadcrumbs (seasoned Panko Is Great)
- ¼ cups Parmesan Cheese, Grated
- Salt And Pepper, to taste
Preparation
Wash the Brussels sprouts, trim off the ends and cut them in half, lengthwise. Blanch them in a pot of boiling, salted water for 2 minutes. Then remove them from the water into a colander using a slotted spoon or spider, drain and cool.
Preheat oven to 400 F.
Core the sprouts taking out a good amount of the insides but leaving a thick shell intact. Set aside the shells and roughly chop the insides.
Add the chopped sprouts to a pan along with the olive oil and garlic and saute on low to medium heat for a few minutes until the sprouts have softened. Be careful not to burn the garlic. When done remove the pan from the heat.
In a bowl, mix together the goat cheese, lemon juice, milk, chives and breadcrumbs. Add the sauteed sprouts and season to taste with salt and pepper.
Using a teaspoon, stuff some of the mixture into each cored Brussels sprout and place on a baking sheet that you’ve lined with parchment paper. Top with the Parmesan cheese and bake in a preheated 400 F oven for 20 minutes or until the filled sprouts are a light golden brown. Serve warm.
Adapted from Cooking Stoned blog.
