Stuffed Brussels Sprouts
Savory stuffed Brussels sprouts filled with creamy corned beef and horseradish offer a flavorful, bite-sized appetizer perfect for gatherings or holiday parties.
Ingredients
Instructions
- Cook the Brussels sprouts in salted boiling water for 3 minutes.
- Cool the sprouts in cold water.
- Drain the sprouts well.
- Beat the cream cheese, adding milk until smooth.
- Add shredded corned beef and horseradish to the cream cheese mixture.
- Mix well to combine.
- Cut a wedge out of each cooked Brussels sprout.
- Stuff the opening of each sprout with the cheese mixture.
- Sprinkle each stuffed sprout with salt.
- Insert a toothpick through each sprout to secure and arrange on a platter.
Tips & Substitutions
For a variation, try using goat cheese instead of cream cheese for a tangy flavor. If you prefer a spicier kick, add a dash of hot sauce to the cheese mixture. Ensure the Brussels sprouts are not overcooked during boiling; they should be tender but still firm enough to hold their shape when stuffed. Additionally, consider using leftover roast beef from your last meal for a unique twist on the filling.
Serving Suggestions
These stuffed Brussels sprouts make an excellent appetizer or side dish, especially for holiday gatherings. They pair beautifully with roast beef, carrots, and potatoes for a well-rounded meal. For a complete experience, serve them alongside a refreshing salad or your favorite dipping sauce, such as a creamy ranch or a zesty mustard.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed Brussels sprouts in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can microwave them for 1-2 minutes, ensuring they don’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Brussels Sprouts contains roughly 25 calories, with 1g protein, 4g carbohydrates, and 1g fat. It is a good source of vitamin C (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh Brussels sprouts instead of frozen?
Yes, fresh Brussels sprouts can be used in this recipe. Simply trim the ends and blanch them in boiling salted water for about 5 minutes until tender. Follow the same cooling and stuffing instructions to achieve delicious results.
What can I substitute for horseradish?
If you're not a fan of horseradish, you can substitute it with Dijon mustard for a milder flavor or even a bit of wasabi for a spicier kick. Adjust the quantity according to your taste preference, starting with a teaspoon and adding more as needed.
Can I prepare these sprouts ahead of time?
Absolutely! You can prepare the stuffed Brussels sprouts a day in advance and store them in the refrigerator. Just make sure to cover them well. When ready to serve, simply reheat them in the oven or microwave before your guests arrive.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).