Crispy Brussels Sprouts with Whipped Ricotta and Hazelnuts
Crispy Brussels sprouts over whipped lemon ricotta with toasted hazelnuts and dates. A texture-rich side dish with sweet, savory, and nutty balance.
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Ingredients
- 900 g brussels sprouts (trimmed and halved)
- 45 ml avocado oil
- 15 ml honey
- 3/4 tsp salt
- 1/4 tsp black pepper
- 6 sprigs fresh thyme (leaves only)
- 250 g ricotta
- 1/2 tsp lemon zest
- salt (pinch, for ricotta)
- black pepper (pinch, for ricotta)
- 30 g hazelnuts (toasted and chopped)
- 2 pieces dates (finely chopped)
- parmesan (shaved, optional)
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