Crispy Brussels With Whipped Ricotta & Hazelnuts

A recipe for restaurant-style Brussels sprouts with whipped ricotta and toasted hazelnuts, made using high quality La Tourangelle Avocado oil.

By @starinfinitefood

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 lbs Brussels sprouts
• 2 tbsp La Tourangelle Avocado oil
• 1 tbsp honey
• 0.75 tsp salt
• 0.25 tsp pepper
• 6 sprigs thyme
• 3 tbsp La Tourangelle Avocado oil
• 1 cup ricotta cheese
• 1 pinch salt
• 1 pinch pepper
• 0.5 tsp lemon zest
• 2 tbsp lemon toasted hazelnuts
• 2 large dates
• 1 to taste Parmesan cheese
• 1 drizzle honey

Instructions

1. Preheat oven to 450 degrees. Place a sheet pan in the oven while it preheats.
2. Add the Brussels sprouts, 2 tbsp of avocado oil, honey, salt and pepper to a bowl. Toss to coat.
3. Add the thyme to the bowl and toss again.
4. Remove the sheet pan from the oven and add the remaining avocado oil to the pan, then the Brussels sprouts face down. Place them in the oven for 30 minutes, flipping after 20 minutes.
5. While the Brussels roast, make the ricotta. Add the ricotta, salt, pepper and zest to a mixing bowl, and use a hand mixer to blend until fluffy. Place in the refrigerator until ready to use.
6. Toast the hazelnuts. Add them to a skillet over medium heat for about 5-10 minutes, tossing them a few times. Add them to a kitchen towel and cover for 1 minute. Rub the hazelnuts between hands to remove the loose skins and discard the skins. Roughly chop them and set aside.
7. Spread the ricotta onto a plate, top with the Brussels, then the hazelnuts, dates, Parmesan and a drizzle of honey.