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Ricotta & herb stuffed brussels sprouts

Rachel Schultz
  • minutes
  • Serves 2 to 3

INGREDIENTS

1 tbsp

Basil, dried

15

Brussels sprouts

3 cloves

Garlic

1 tbsp

Sage, dried

1 tbsp

Thyme, dried

1

Salt & pepper

1

Olive oil

1/2 cup

Panko bread crumbs

1 cup

Parmesan

1 cup

Ricotta