Sunday, March 31, 2013

Spinach Artichoke Stuffed Brussels Sprouts

Yep, I went there. 

I never liked many vegetables when I was younger and brussels sprouts was just one that I just avoided. I didn't try one until I was about 23, but ever since then we have been pretty good friends. I usually just toss them in balsamic and roast them, but this time I wanted to switch things up a bit. These spinach artichoke stuffed brussels are so addicting. Any spinach artichoke anything is usually addicting right? But then we stuff ourselves full or tortilla chips or bread for some and it makes us feel a little more guilty. While these are totally satisfying and maybe a little guilty, at least we can say there are no chips! 

10 Brussels Sprouts, Cut in half (long ways)
2 Cloves Garlic, Minced
1 TBSP Neufchatel Cheese (Light Cream Cheese)
1 Cup Spinach, Loosely Packed and Chopped Finely
1/4 Cup Parmesan Cheese
3 Artichoke Hearts, Chopped Roughly

First, we have to make things a little easier to core the brussels.
In a large pot, bring water to a boil and place the brussels insides down into the water. Cook for about 1-2 Minutes until they become a little soft.
Drain the brussels and let them cool.

After they have cooled down, very carefully with a knife or spoon (whatever you feel more comfortable with) Take out the middle of the brussels. They should pop out fairly easily.
Save the insides of the brussels that you scooped out and chop them up.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper or aluminum foil.
In a medium bow, add all the rest of the ingredients.
Neufchatel Cheese, spinach, garlic, artichoke, parmesan cheese and the chopped brussels. Mix together and then stuff the brussels sprouts.
Cook in the oven for 15 minutes.

Put the broiler on to crisp up the tops for a minute or two.

***Be careful though because parchment paper can't go above 400 degrees and a broiler starts at 500 degrees. If you are using parchment paper, take it out and just put the brussels on the pan without the paper.
Serve hot and enjoy! xx

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