Description
A vibrant, comforting dish featuring crispy roasted Brussels sprouts and smashed sweet potatoes, topped with creamy whipped ricotta and a spicy-sweet chili honey drizzle.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes
- 1 cup whole milk ricotta
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/4 cup honey
- 1 tsp red pepper flakes
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, wrap in foil, and bake for 45-50 minutes until tender. Let cool slightly.
- Toss Brussels sprouts with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
- In a food processor, blend ricotta until smooth and fluffy. Season with a pinch of salt.
- In a small saucepan, warm honey over low heat. Stir in red pepper flakes and let infuse for 5 minutes, then remove from heat.
- Peel sweet potatoes and smash them onto plates. Top with crispy Brussels sprouts, dollops of whipped ricotta, and a drizzle of chili honey. Garnish with fresh thyme.
Notes
You can customize the seasonings to taste.