STUFFED BRUSSELS SPROUTS
I think Brussels sprouts are the perfect vegetable for entertaining—you can do so much with them, and you don’t need a ton of ingredients to make them delicious. These little stuffed Brussels sprouts make a fantastic appetizer or side dish, and while they’re a little labor intensive, they’re well worth it. SERVES 4
PREP TIME: 20 minutes
COOK TIME: 25 minutes
1 pound (454 g) Brussels sprouts, halved
5 to 6 ounces pancetta, finely chopped
1 shallot, minced
1 garlic clove, minced
Freshly ground black pepper
- Preheat the oven to 400°F (200°C).
- With a small spoon (or your fingers), remove the inside of each Brussels sprout, leaving a thin shell of 1 or 2 layers. Set the two parts aside separately.
- In a large skillet over medium heat, sauté the pancetta, shallot, and garlic for about 5 minutes (the pancetta will release some fat, so you don’t really need any additional oil). Chop the reserved inside parts of the Brussels sprouts, add to the pan, and cook for 5 to 6 minutes more. Remove from the heat, season with pepper, and carefully spoon the mixture into the Brussels sprout shells.
- Place the stuffed Brussels sprouts on a baking sheet, cook in the oven for 10 to 15 minutes, until tender, and serve.
VARIATION 1 SAUSAGE-STUFFED BRUSSELS SPROUTS: For a livelier version, swap the pancetta for hot Italian sausage (the cook time should be about the same).
VARIATION 2 DATE-STUFFED BRUSSELS SPROUTS: For a sweeter and vegetarian twist on this dish, chop up ½ cup pitted dates and sauté with onion and garlic in place of the pancetta.
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Stuffed Brussels sprouts turn the humble sprout into a proper party appetizer: hollowed-out shells filled with a sizzling mix of pancetta, shallot, garlic, and the sprout's own chopped insides. They roast until the shells turn tender and the filling goes golden and savory. Yes, they take a little patience — and yes, they're worth every minute of it.
Pro Tips
- Scoop the sprout cores with a small melon baller or sturdy teaspoon, leaving one or two layers of shell so the cups hold their shape in the oven.
- Don't add oil to the filling pan — the pancetta renders plenty of fat to sauté the shallot, garlic, and chopped sprout insides.
- Swap the pancetta for hot Italian sausage if you want a livelier filling; the cook time stays the same.
- The shells can be hollowed and the filling cooked a day ahead — stuff and roast them just before guests arrive for the freshest texture.
Frequently Asked Questions
Can I make stuffed Brussels sprouts ahead of time?
Yes. Hollow the shells and make the filling up to a day ahead, then stuff and roast for 10 to 15 minutes right before serving. The shells soften if stuffed too early.
How do I keep the shells from tearing?
Choose large, tight sprouts and remove the core in small scoops rather than one push. Leaving a couple of layers of shell gives the cup enough strength to hold the filling.
Can I make these vegetarian?
Replace the pancetta with chopped pitted dates sautéed with the onion and garlic — the sweet-savory version is surprisingly good against the roasted sprout shells.
How many does this recipe serve?
Four as a side dish, though as appetizers it stretches to about 6 people at a party. For a crowd, simply double the batch — the filling scales perfectly.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- In a large skillet over medium heat, sauté the pancetta, shallot, and garlic for about 5 minutes (the pancetta will release some fat, so you don’t really need any additional oil).
- Chop the reserved inside parts of the Brussels sprouts, add to the pan, and cook for 5 to 6 minutes more.
- Remove from the heat, season with pepper, and carefully spoon the mixture into the Brussels sprout shells.
- Place the stuffed Brussels sprouts on a baking sheet, cook in the oven for 10 to 15 minutes, until tender, and serve.
