- 15 minutes
- 25 minutes
- Preheat oven to 375 º F. Line a baking sheet with parchment paper and set aside. Bring salted water to a boil in a large pot, and then blanch the Brussels sprouts for 2 minutes, or until they appear bright green. Place the Brussels sprouts in an ice bath, and then drain.
- Remove the insides of the Brussels sprouts using a spoon. Arrange the hollowed sprouts on the lined baking sheet.
- Mix together ricotta, Parmesan, and bread crumbs in a small bowl and season with salt and pepper. Spoon mixture into Brussels sprouts and drizzle with olive oil.
- Bake for 20 to 25 minutes, or until the ricotta mixture is cooked through and Brussels sprouts are crispy.