Cheese Stuffed Brussels Sprouts

1. 1

   Wash the Brussels sprouts, trim off the ends and cut them in half, lengthwise.

2. 2

   Blanch them in a pot of boiling, salted water for 2 minutes.

3. 3

   Then remove them from the water into a colander using a slotted spoon or spider, drain and cool.

4. 4

   Preheat oven to 400 F.

5. 5

   Core the sprouts taking out a good amount of the insides but leaving a thick shell intact.

6. 6

   Set aside the shells and roughly chop the insides.

7. 7

   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.

8. 8

   Be careful not to burn the garlic.

9. 9

   When done remove the pan from the heat.

10. 10

    In a bowl, mix together the goat cheese, lemon juice, milk, chives and breadcrumbs.

11. 11

    Add the sauteed sprouts and season to taste with salt and pepper.

12. 12

    Using a teaspoon, stuff some of the mixture into each cored Brussels sprout and place on a baking sheet that youve lined with parchment paper.

13. 13

    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.

14. 14

    Serve warm.

15. 15

    Adapted from Cooking Stoned blog.

* Per serving · 4 servings · Values may vary.