Description
A vibrant, textural dish featuring smashed and roasted Brussels sprouts served over creamy whipped ricotta, finished with bright lemon zest and a drizzle of spicy-sweet hot honey.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup whole milk ricotta
- 1 tbsp lemon juice
- 1 tsp lemon zest, plus extra for garnish
- 2 tbsp honey
- 1/2 tsp red pepper flakes
- Fresh parsley, chopped, for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Boil Brussels sprouts in salted water for 8-10 minutes until tender. Drain and let cool slightly, then place on the baking sheet. Use a glass or jar to gently smash each sprout flat.
- Drizzle smashed sprouts with olive oil, then season with garlic powder, smoked paprika, salt, and pepper. Roast for 20-25 minutes until crispy and golden.
- While sprouts roast, prepare whipped ricotta: In a bowl, combine ricotta, lemon juice, and 1 tsp lemon zest. Whip with a fork or whisk until smooth and creamy.
- Make hot honey: In a small saucepan, warm honey over low heat. Stir in red pepper flakes and let infuse for 2-3 minutes, then remove from heat.
- Spread whipped ricotta on a serving plate. Top with crispy smashed Brussels sprouts. Drizzle with hot honey and garnish with extra lemon zest and chopped parsley.
Notes
You can customize the seasonings to taste.