Apple and Cheddar Stuffed Brussel Sprouts

What's cute, delicious, cheesy, sharp, sweet, juicy, and herby all at the same time? These decadent Apple and Cheddar Stuffed Brussel Sprouts, of course! They're a perfect way to celebrate brussel sprout season and would make for such a fun winter appetizer.


At the risk of stating the obvious, I love brussel sprouts. I think they're the perfect veggie. They can become crisp when roasted, or moist and succulent when poached. They get the most beautiful brown, caramelized surface that is totally packed with flavor.

This dish takes brussel sprouts to a new level by stuffing them (!!) with sweet apple and sharp cheddar. It's a classic pairing of fall flavors, but in a totally unexpected way. Finish them off with some flaky sea salt, some fresh thyme, and maybe even a tiny drizzle of maple syrup and you'll have yourself a super interesting two-bite snack.


I really think these would be a great appetizer for any fall or winter get-together. They have such familiar flavors, but are a totally new spin, so they'll be fresh and interesting for your guests. Plus they're a bit on the lighter side, which is probably a good idea if a big feast is to follow!


You'll start by cooking the brussel sprouts cut-side down in a skillet for maximum flavor and caramelization. But then you'll follow that up with a quick poach in a flavorful, salty apple cider broth so that they become succulent instead of dry. It's my favorite way to prepare them, especially if I add a splash of bourbon to the broth too.

I usually choose to leave the cheddar only very gently melted, just from the heat of the brussel sprouts, since I think it looks a bit neater (and is easier for people to pick up). But if you'd rather pop them in the oven and melt the cheese all the way, by all means go for it! Just do that before garnishing; you could even serve them in an oven-safe dish or skillet.


Also, I don't eat meat... but if you do, I think some crispy bacon would be wonderful here! Someone please try it for me and report back??

I hope you'll enjoy these at least once this winter. Brussel sprout season definitely needs to be celebrated! If you have brussel sprout skeptics in your life, this dish will convert them.


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for some other fun brussel sprout ideas? Check out my Brussel Sprout Nachos, which are basically my favorite dish on the entire planet.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • Brussel sprouts. Bigger is better!
  • Splash of apple cider 
  • Splash of bourbon. Optional but highly recommended.
  • Generous salt and pepper
  • Sharp cheddar. Vermont cheddar, of course! One thick slice per brussel sprout.
  • Apple. I love honey crisps here since the have such lovely crunch, which is the perfect complement to the melty cheese. One thin slice per brussel sprout.
  • Few sprigs of fresh thyme
  • Flaky sea salt
  • Optional drizzle of maple syrup
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Cut the brussel sprouts in half to yield two symmetrical sides. Lay them all, cut-side down, in a large, oiled skillet.
  2. Cook the brussel sprouts on medium-high heat until the cut sides become browned and caramelized. Check them frequently to avoid burning.
  3. Turn the heat to low, and add a splash of apple cider (and preferably bourbon!) and generous salt and pepper. Put a lid on the skillet to create a flavorful hot tub for the brussel sprouts. Let them finish cooking in the broth, probably 5-10 minutes, but it will depend on their size. They should be tender but not mushy.
  4. While the brussel sprouts are cooking, slice the cheese and apples.
  5. Remove the sprouts from the broth and put them on a rack to cool and release excess moisture.
  6. Assemble! Sandwich one slice of cheese and one slice of apple in between two brussel sprout halves. If you do it while the brussel sprouts are still hot, the cheese will melt a bit and become soft and flavorful. 
  7. If you want to melt the cheese fully, put the assembled brussel sprouts in an oven-safe dish and in a 350-degree oven for a few minutes. It won't take long!
  8. Garnish! I like to add a sprinkle of flaky sea salt and some fresh thyme. If you like the sweet and salty thing, a very small drizzle of maple syrup is also lovely. Maybe some finely chopped walnuts or pecans? Some fresh cranberries? Anything fall-like will work great.

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