Goat Cheese Stuffed Brussels Sprout Halves

Brussels sprouts have a reputation problem, and I think it comes from people boiling them to grey mush decades ago. Halved, cored and baked like these, they turn out nutty and sweet at the edges, with a bit of bite left in the middle. The shell is the good part here. Once you scoop out the pale core, you have a little cup that holds filling without falling apart, and the outer leaves catch the heat and go golden.

A quick word on the scooping. A melon baller works well, but a plain teaspoon does the job too. Go gently so you don't poke through the bottom. The cores you pull out are not wasted. Chopping them and cooking them down with the bacon and garlic gives the filling more body and keeps the flavour honest, so it tastes like sprouts rather than just cheese.

The blanching step is short on purpose. Two minutes in boiling water takes the raw edge off and helps the halves bake evenly without going limp. Drain them well and pat them dry before filling. Any water left in the cup will steam the filling instead of letting it brown.

I like to make these for a gathering because they sit nicely on a platter and people can eat them in one bite. Leftovers keep in a covered container in the fridge for a couple of days. Reheat them in a hot oven rather than the microwave, which tends to soften the shells. They are also good cold the next morning, though the goat cheese firms up and is less spreadable.

For a plate that feels like a proper meal, put them beside something tangy and a little sweet. A pan of Honey Bacon Red Cabbage Skillet echoes the smoky bacon and gives the table some colour. If you want something heartier for a weeknight, a plate of Turkey Meatloaf with Balsamic Ketchup Glaze alongside these makes an easy, filling dinner that still feels like you put in some effort.

If you have a spare handful of sprouts left after the first batch, shave them thinly and toss with a squeeze of lemon, olive oil and a little Parmesan for a quick side. It is a nice way to use up the rest of the bag without making another tray of bites.