Crispy Brussels Sprouts with Whipped Ricotta

Not every recipe needs to be complex—delicious is more than enough.

Yields 4 servings

Ingredients

12 oz brussels sprouts

2 cloves of garlic

1 tsp kosher salt

½ tsp Fresh cracked pepper

Olive oil

Parmesan 

Instructions

1. Preheat your oven to 400°F.

2. Put ½ cup of ricotta in a medium bowl and use a hand mixer to whip the ricotta for about 2 minutes or until the ricotta is smooth. Cover and refrigerate until serving.

3. Wash and dry 12 oz brussels sprouts. Cut off the stems of each brussels sprout and cut them in quarters lengthwise. 

4. Line a rimmed baking sheet with aluminum foil and generously drizzle with olive oil.

5. Transfer the chopped brussels sprouts to the baking sheet. Peel 2 cloves of garlic and press over the sprouts with a garlic press. Sprinkle about 1 tsp of kosher salt and about ½ tsp of fresh cracked pepper over the brussels sprouts. Generously drizzle more olive oil over the sprouts and mix to combine.

6. Roast the brussels sprouts for about 17 minutes, stirring halfway through. The brussels sprouts are done when the loose leaves are dark and crispy and the quarters are green but nicely browned.

7. Spread the whipped ricotta on a serving platter and top with the crispy brussels sprouts. Garnish with freshly grated parmesan and a drizzle of oil.