Whipped Ricotta and Roasted Brussels Sprouts

Whipped Ricotta and Roasted Brussels Sprouts
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This is one of those dinners where I just wanted to place a lot of elements I was into and see if they mesh, and did they ever! I’ve been a long time fan of any and most cheeses and ricotta is no exception. I’ve been trying to see if I can sneak it into as many meals as possible because it’s just that damn tasty! I also just invested in a Vitamix this year which was a big purchase for me but it’s also been on my list of things I absolutely need in my kitchen. What better way to christen the new tool with some whipped ricotta! There’s some other secret elements in here to make it as silky and smooth as possible.

The other real star of the show here is the hot honey. I made this on a whim and it’s also something I try to place on as many elements as I can. I’ve always been very sauce and condiment driven because I feel they can elevate any dish so simply. If you haven’t made hot honey yet you really need to. Recipe for that is here! Please please do it, do it, do it. Pizza, Ricotta, muffins. So. Many things.

Anyways, to the reason why we’re back here. The brussels sprouts. Also, I was today years old when I realizes brussels has an ‘s’ at the end of it, like excuse me? OK. Anyways, here’s the recipe, I do hope you enjoy!

Whipped Ricotta with roasted brussels sprouts

Whipped Ricotta and Roasted Brussels Sprouts.

A sweet and savoury light but impactful light dinner or luscious side that comes together super easily. The creaminess of the ricotta and robust brussels flavour blend perfectly with the hot honey and crunchy toppings. It's a must have and also looks gorgeous!
2.91 from 365 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course cheese, dinner, sides, vegitarian

Equipment

  • Blender or immersion blender

Ingredients
  

  • 1 cup Sour Cream
  • 450 g Ricotta – Traditional
  • 3 tbsp Goat Cheese
  • 3 tbsp Cream – 5-10%
  • Salt and pepper to taste
  • 3 cups Brussel Sprouts, halved and cored
  • 2 tbsp Olive Oil
  • 2 tbsp Hot Honey
  • 2 tbsp Toasted Pumpkin Seeds

Instructions
 

  • Preheat oven to 400
  • Take brussels sprouts and remove tough end (keep most intact) and cut in half length wise
  • Place halved brussels sprouts on baking trap lined with foil, parchment or silicone sheet and drizzle with olive oil, salt and pepper. Roast for 20-30 min, place cut side down, checking and flipping halfway
  • While brussels roasting, add cream, sour cream, ricotta and goat cheese to blender and blend until light and creamy, about 2-3 minutes.
  • Once brussels are finished roasting remove from oven and place aside.
  • Place whipped ricotta mixture in the center of the plate, creating a well for the brussels sprouts.
  • Place brussels sprouts in well and drizzle the dish with the hot honey and pumpkin seeds. Serve immediately.

Notes

  • You can use regular honey but hot honey add a nice little extra kick and depth to the dish
  • I like to roast my own pumpkin seeds when it’s the season but you can find them in most grocery stores
  • My favourite goat cheese to use is herb and garlic but regular works as well to give it a little kick.
Keyword brussels sprouts, cheese, honey, oven, pumpkin seeds, ricotta, roasted, vegitables


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