Crispy Brussels with Whipped Ricotta & Hazelnuts by @starinfinitefood

50 min

4 servings

🥬

910 g

Brussels sprouts

🥑

5 tbsp

Avocado oil

🍯

1 tbsp

Honey

🧂

0.75 tsp

Salt

⚫

0.25 tsp

Pepper

🌿

6 sprigs

Thyme

🧀

240 ml

Ricotta cheese

🍋

0.5 tsp

Lemon zest

🥜

2.5 tbsp

Hazelnuts

🌴

2

Dates

🧀

Parmesan cheese

  1. Preheat

    Preheat the oven to 450°F with a sheet pan inside.

  2. Add
    • Brussels sprouts
    • Avocado oil
    • Salt

    Add the Brussels sprouts, 2 tbsp avocado oil, the honey, salt and pepper to a bowl and toss to coat.

  3. Add
    • Thyme

    Add the thyme and toss again.

  4. Add
    • Avocado oil
    • Brussels sprouts

    Remove the sheet pan from the oven, add the remaining avocado oil, then place the Brussels sprouts face down on the pan.

  5. Roast
    • Brussels sprouts

    Roast in the oven for 30 minutes, flipping after 20 minutes.

  6. Roast
    • Ricotta cheese
    • Salt
    • Lemon zest

    While the Brussels roast, add the ricotta, salt, pepper and lemon zest to a mixing bowl and blend with a hand mixer until fluffy.

  7. Place
    • Ricotta cheese

    Place the whipped ricotta in the refrigerator until ready to use.

  8. Toast
    • Hazelnuts

    Toast the hazelnuts in a skillet over medium heat for about 5-10 minutes, tossing a few times.

  9. Transfer
    • Hazelnuts

    Transfer the hazelnuts to a kitchen towel and cover for 1 minute.

  10. Rub
    • Hazelnuts

    Rub the hazelnuts between hands to remove the loose skins and discard the skins.

  11. Chop
    • Hazelnuts

    Roughly chop the hazelnuts and set aside.

  12. Spread
    • Ricotta cheese
    • Brussels sprouts
    • Hazelnuts

    Spread the ricotta onto a plate, top with the Brussels sprouts, then the hazelnuts, dates, Parmesan and a drizzle of honey.

Crispy Brussels with Whipped Ricotta & Hazelnuts by @starinfinitefood

50 min

4 servings

🥬

910 g

Brussels sprouts

🥑

5 tbsp

Avocado oil

🍯

1 tbsp

Honey

🧂

0.75 tsp

Salt

⚫

0.25 tsp

Pepper

🌿

6 sprigs

Thyme

🧀

240 ml

Ricotta cheese

🍋

0.5 tsp

Lemon zest

🥜

2.5 tbsp

Hazelnuts

🌴

2

Dates

🧀

Parmesan cheese

Preparation Steps

  1. Step 1/12

    Preheat the oven to 450°F with a sheet pan inside.

    🍳Sheet pan

  2. Step 2/12

    Add the Brussels sprouts, 2 tbsp avocado oil, the honey, salt and pepper to a bowl and toss to coat.

    🥬Brussels sprouts
    🥑Avocado oil
    🍯Honey
    🧂Salt
    ⚫Pepper
    🥣Mixing bowl

  3. Step 3/12

    Add the thyme and toss again.

    🌿Thyme
    🥣Mixing bowl

  4. Step 4/12

    Remove the sheet pan from the oven, add the remaining avocado oil, then place the Brussels sprouts face down on the pan.

    🥑Avocado oil
    🥬Brussels sprouts
    🍳Sheet pan

  5. Step 5/12

    Roast in the oven for 30 minutes, flipping after 20 minutes.

    🥬Brussels sprouts
    🍳Sheet pan

  6. Step 6/12

    While the Brussels roast, add the ricotta, salt, pepper and lemon zest to a mixing bowl and blend with a hand mixer until fluffy.

    🧀Ricotta cheese
    🧂Salt
    ⚫Pepper
    🍋Lemon zest
    🥣Mixing bowl

  7. Step 7/12

    Place the whipped ricotta in the refrigerator until ready to use.

    🧀Ricotta cheese

  8. Step 8/12

    Toast the hazelnuts in a skillet over medium heat for about 5-10 minutes, tossing a few times.

    🥜Hazelnuts
    🍳Skillet

  9. Step 9/12

    Transfer the hazelnuts to a kitchen towel and cover for 1 minute.

    🥜Hazelnuts
    🧻Kitchen towel

  10. Step 10/12

    Rub the hazelnuts between hands to remove the loose skins and discard the skins.

    🥜Hazelnuts

  11. Step 11/12

    Roughly chop the hazelnuts and set aside.

    🥜Hazelnuts

  12. Step 12/12

    Spread the ricotta onto a plate, top with the Brussels sprouts, then the hazelnuts, dates, Parmesan and a drizzle of honey.

    🧀Ricotta cheese
    🥬Brussels sprouts
    🥜Hazelnuts
    🌴Dates
    🧀Parmesan cheese
    🍯Honey
    🍽️Plate

Composition

Ingredients

Types

Vegetables, Oils, Sweeteners, Spices, Herbs, Dairy, Fruit, Nuts

Ingredients

Brussels sprouts, Avocado oil, Honey, Salt, Pepper, Thyme, Ricotta cheese, Lemon zest, Hazelnuts, Dates, Parmesan cheese

Notes

Brussels sprouts (trimmed and halved), Avocado oil (divided), Honey (for the brussels, for drizzling, amount not given), Salt (for the brussels, for the ricotta), Pepper (for the brussels, for the ricotta), Thyme (stems removed), Hazelnuts (lemon toasted, 2-3 tbsp), Dates (large, chopped)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian, Gluten-Free

Calories

340 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 24g, Fat: 23g, Fiber: 6g, Sugars: 12g

Nutritional Information

Minerals

Calcium: 180mg, Potassium: 480mg, Iron: 1.8mg, Sodium: 430mg, Magnesium: 35mg

Vitamins

Vitamin C: 75mg, Vitamin K: 155mcg, Folate: 55mcg, Vitamin A: 650IU

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Sheet pan, Skillet, Kitchen towel, Plate

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Side Dish

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

to inform

Geographic

United States, North America

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,keep ricotta and brussels sprouts separate if possible for best texture,reheat brussels in a hot oven or skillet to restore crispiness)