Makes About 3 Dozen
36 Brussels Sprouts
1 Sweet Potato, Grated on the large holes of a box grater – About 1 Heaping Cup
1 Large Honeycrisp Apple, Peeled and diced into teeny tiny dice
1 Large Shallot, Minced
3/4 Cup Chopped Toasted Pecans
4 Slices of Bacon, Fried and coarsely chopped
1/2 Cup Gorgonzola Crumbles
2 Tbsp. Unsalted Butter
1 Tbsp. Balsamic Vinegar
2 Tsp. Honey
1 1/2 Tsp. Rosemary, Dried
Salt and Pepper
Step 1 – Prepare The Sprouts
- Using a paring knife slice off a bit from the bottom of the spout so that it can stand up and down on it’s own.
- Slice off the top 1/4 of the sprout, giving you a flat little top.
- Using a tomato corer (little scoop with teeth on it), hollow out the inside of the sprout, being careful to leave a nice wall around the sides as well as a nice little “floor,” on the bottom to hold the filling
- Set aside until ready to fill. This step can be done several days in advance, simply store the sprouts in your crisper.
Step 2 – Prepare the Filling
- Using the grater blade on the food processor or the large holes on a box grater, grate the sweet potato. Next peel and dice the apple. Set both aside
- Heat a medium sized skillet over medium high heat for about 1 minute. Add the pecans and toast them for about 2 to 3 minutes. Moving the nuts around the pan so they don’t burn. Once you smell a yummy nutty aroma, remove the pan from the heat and place the nuts in a dish to cool. Once they have cooled, coarsely chop them with a knife or a food processor, taking care to not turn the pecans into a nut powder.
- Place the pan back on the heat and add the bacon. Fry until crisp. Remove bacon from pan, dry on paper towels and then crumble with your fingers or chop with a knife. Place bacon crumbles to the side in a small dish and drain the bacon fat out of the frying pan, leaving about 1 TBSP in the pan.
- Return the pan to the stove top and set the temp to about medium heat, add the butter. Once the butter has melted and the bubbles have subsided, add the shallot. Cook the shallots for about 2 minutes, until they become translucent. Next add the Rosemary, crumbling the dried leaves with your fingers as you sprinkle them into the pan. Stir around for about a minute, infusing the butter and the shallots with flavor. Next add the shredded sweet potato and a sprinkling of salt, stir well and taste for seasoning. After about a minute cover the pan so that the sweet potato can soften. Lift the lid to give it all a good stir every now and then. You don’t want the mixture to stick to the bottom of the pot.
- After about 2 minutes add the apples. Fold them into the sweet potato mixture, taste, and adjust your flavors with a sprinkling of salt and pepper. After about 1 minute, add the nuts, the bacon, balsamic vinegar and honey. Stir well. Lastly remove the pan from the heat and stir in the cheese. Taste one more time for salt and pepper level (remember…cheese and bacon are salty, so don’t overdo the actual salt).
Step 3 – Stuff’Em
- Toss the raw, cored Brussels Sprouts in about 2 Tbsp. of Olive Oil and sprinkle lightly with salt and pepper
- Using a small spoon – like an espresso spoon – pack each sprout with the sweet potato-apple mixture. Don’t be stingy, pack the mixture deep into the sprout and allow it to slightly mound over the top.
Step 4 – Cook’Em
- Preheat Oven to 400˚F and place the rack in the top 1/3 of the oven
- Drizzle some olive oil on a baking sheet so that the sprouts don’t stick.
- Place the stuffed sprouts on the baking sheet, so that they are standing upright
- Bake in oven for 8 – 10 Minutes. The outsides of the sprout will get a bit dark and the filling will be gently sizzling.
- Remove from oven and serve!
What You Can Do In Advance
- You can core the brussels sprouts up to 1 week in advance, keep them in a zipperlock bag til ready to stuff.
- You can make the filling 2 – 3 days in advance.
- You can stuff the brussels a couple of days in advance.