When Life Gives You Giant Brussels Sprouts

Every two weeks we get a delivery of ugly produce from Imperfect Produce.  The company sends produce that is “ugly” around the United States.  What qualifies produce to be ugly?  Too large, too small, too many, or just oddly shaped.  You can follow this link to receive $10 off your first box.  If they do not deliver in your area, just keep checking; they are rapidly expanding.



On our last delivery, we recieved GIANT Brussels sprouts, like the size of my palm giant.

I did a quick google search, and watched a few videos to decide what we could make with them. We decided to make Stuffed Brussels sprouts.  It takes about 15 minutes to prepare and 15 min to cook.


Begin by washing and cutting the Brussels Sprouts in half.

Next, blanch until bright green. Make sure to put them cut side down in the water.  You want the insides to be soft, but the outside layers to remain crunchy.

Once blanched, gently remove the inside layers of the Brussels Sprouts, you want to form a cup shape.  This may take some practice and patiences.   Place the middles layers in to a bowl, until all of the Brussels Sprouts are  shaped.


Next, finely chop the middles. If you want to save time, you can add your fresh herbs to finely chop.  Once they are chopped up, place them back into your bowl.


Next, you want to add the garlic, black pepper, panko bread crumbs, parmeasean cheese, and goat cheese. We happened to have some blue cheese dip  ( from Keystone Sports Review in Indianapolis), that was left over, so I threw that in too.  Mix well.



Once mixed, spoon mixture into the Brussels Sprouts cups, and place on a foil lined baking sheet that is sprayed with oil.   If you have any left over filling, you can place it into an oven safe dish and heat it up.  Enjoy it like a dip.


Place in an oven at 450 for 10-15 minutes, or until the tops are golden brown.




Enjoy after they Cool!








Stuffed Brussels Sprouts


12 Large Brussels Sprouts
1/2 tbsp minced garlic
1/2 tsp black pepper
fresh herbs- oregano, parsley, garlic chives, thyme ( or dried italian seasoning)
1/4th cup shreded parmeasean
1/2 cup goat cheese
(1/4th blue cheese dressing )
1/4th cup panko bread crumbs


  1. Preheat Oven to 450F.
  2. Wash, cut and blanch Brussels sprouts. When blanching place cut side down.
  3. Remove the middles to form cups with the outer layers.
  4. Finely cut the middles of the Brussels Sprouts. Chop herbs at the same time. Place in bowl.
  5. Add the remaining ingredients, and mix well.
  6. Spoon mixture into Brussels Sprout cups.
  7. Place on a foil lined tray (sprayed with oil).
  8. Bake at 450F for 10-15 minutes.





























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