Directions

1. 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.
2. Remove the insides of the Brussels sprouts using a spoon. Arrange the hollowed sprouts on the lined baking sheet.
3. 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.
4. Bake for 20 to 25 minutes, or until the ricotta mixture is cooked through and Brussels sprouts are crispy.