Stuffed Brussels

INGREDIENTS

1. 15 brussels sprouts, de-stemed and halved

2. 1 cup ricotta (Kite Hill brand for dairy free)

3. 1 cup parmesan, shredded

4. ½ cup panko bread crumbs or other alternative to breadcrumbs

5. 3 cloves garlic, minced

6. 1 tablespoon dried thyme

7. 1 tablespoon dried basil

8. 1 tablespoon dried sage

9. Salt & pepper

10. Olive Oil

INSTRUCTIONS

1. Preheat oven to 400 degrees.

2. Bring a pot of water to boil and blanch brussels sprouts for 1-2 minutes.

3. Using a paring knife, hollow out the inside of the brussels. Save insides of brussels and chop with a large knife.

4. Combine with olive oil and garlic in a skillet over medium heat for 1-2 minutes.

5. Remove from heat and stir together garlic and brussels with ricotta, panko, parmesan, and herbs. Season with salt & pepper.

6. Scoop filling into hollowed brussels.

7. Bake for 20 minutes.