Brussels Sprouts with Ricotta, Hazelnuts, and Dates
Serves 620 mins prep30 mins cook
A delicious and savory dish featuring roasted Brussels sprouts paired with fluffy ricotta cheese, crunchy toasted hazelnuts, sweet dates, and a touch of honey, elegantly topped with shredded Parmesan cheese. Perfect as a flavorful side dish or a light vegetarian meal.
0 servings
What you need
Instructions
1. Preheat the oven to 450°F. Place a sheet pan in the oven while it preheats. 2. Add the Brussels sprouts, 2 tablespoons of avocado oil, honey, salt, and pepper to a bowl. Toss to coat. 3. Remove the sheet pan from the oven and add the remaining avocado oil to the pan, then place the Brussels sprouts face down on the pan. Roast them in the oven for 30 minutes, flipping after 20 minutes. 4. While the Brussels sprouts roast, make the ricotta topping. Add ricotta, salt, pepper, and lemon zest to a mixing bowl. Use a hand mixer to blend until fluffy. Refrigerate until ready to use. 5. Toast the hazelnuts in a skillet over medium heat for 5-10 minutes, tossing occasionally. Transfer them to a kitchen towel, cover for 1 minute, then rub them between hands to remove loose skins. Roughly chop and set aside. 6. Spread the ricotta onto a plate, top with the roasted Brussels sprouts, toasted hazelnuts, dates, shredded Parmesan, and drizzle with honey.