Brussel Sprouts……yup, these are worth a try.
My friend was celebrating her birthday and I was bringing some appetizers. Something new that I tried were these Garlic and Herb Brussel Sprouts. Sort of think of stuffed mushroom caps but with a twist. Oh my goodness were they good! And fun too.
The prep is a bit fussy starting with first blanching, then halving and hollowing out each sprout. The filling is easy and includes lots of garlic, zesty herbs and ricotta. I added some bacon for an extra bit of yum.
The herb mixture calls for thyme, basil, marjoram and sage. I decided to use my new Marjoram Essential oil from doTERRA. Turned out fantastic. If using essential oils in food preparation, use restraint. Less is more. One drop is plenty. *See RA Kitchen Tip at bottom.
RA Kitchen Tip:
When using Essential Oils internally or in food preparation, be sure they are Certified Pure Therapeutic Grade. Oils are very strong, sometimes even one drop can be too much. An effective way to add just a nice light essence of an oil is to dip the end of a toothpick into the oil and then add that amount to whatever you are making.
If you are interested in learning more about doTERRA Essential Oils, please visit my website or connect with me.
Original recipe here: http://jerryjamesstone.com/recipe/garlic-and-herb-stuffed-brussels-sprouts/