Description
A vibrant, textural dish where crispy smashed Brussels sprouts meet creamy whipped ricotta, brightened with lemon zest and drizzled with spicy-sweet hot honey.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup whole milk ricotta
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp hot honey
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
- Roast for 20 minutes, then remove and gently smash each sprout flat with a spatula or glass. Return to oven for 10 minutes until crispy.
- While sprouts roast, whip ricotta with lemon zest and lemon juice until smooth and fluffy.
- Spread whipped ricotta on a serving plate. Top with crispy smashed Brussels sprouts.
- Drizzle with hot honey, sprinkle with Parmesan and parsley, and serve immediately.
Notes
You can customize the seasonings to taste.