Fustini's Oils and Vinegars
Stuffed Brussels Sprouts

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Stuffed Brussels Sprouts


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Stuffed Brussels Sprouts



  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 cup goat cheese
  • 1 cup Parmesan cheese, grated, plus more for garnish
  • 1/4 cup bread crumbs
  • 1 tablespoon Fustini's Tuscan Spice blend
  • 1 tablespoon lemon zest
  • red pepper flakes, to taste
  • 1 garlic clove, minced
  • salt and pepper to taste
  • Fusitni's Medium SELECT olive oil for drizzling


Adapted from "Delish"


Step 1. 

Preheat oven to 400º. Grease a large baking sheet with cooking spray. In a large pot of salted boiling water, blanch Brussels sprouts until bright green, 2 minutes. Rinse under cold water, then drain.  Using a pairing knife or small spoon, cut/scoop out the inside few layers of sprouts (reserve for another use), then transfer hollowed sprouts to a prepared baking sheet.

Step 2. 

In a medium bowl, stir together goat cheese, Parmesan, bread crumbs, lemon zest, and red pepper flakes, and season with salt and pepper. Spoon mixture into Brussels sprouts, drizzle with olive oil and sprinkle with more Parmesan.  Bake until goat cheese mixture is warmed through and Brussels sprouts are crispy, 20 to 25 minutes.

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