Roast Brussels Sprouts with Hot Honey Whipped Ricotta

Serves: 4 Total Time: 45 minutes

Ingredients for the Brussels Sprouts:

• 1 lb brussels sprouts, cleaned, dried throughly, and halved

• 3-4 tbsp olive oil

• salt

Instructions for the Brussels Sprouts:

1. Preheat oven to 425°.

2. Brush a very thin layer of olive oil evenly over a large baking sheet, and sprinkle salt over the oil.

3. Place each brussels sprout flat side down on the baking sheet, ensuring at least an inch of space between each sprout. This may take two baking sheets; if so, repeat step 2 for the second baking sheet.

4. Brush olive oil in a thin layer over all the brussels spouts and then sprinkle with salt - the key is not to have too much oil so the sprouts crisp well.

5. Bake for about 30 minutes, or until deep golden on both sides.

Ingredients for the Hot Honey Ricotta:

• 16 oz whole milk ricotta

• 2 tbsp honey

• 2 tbsp chopped calabrian chilis

• pinch of flakey salt

Instructions for the Hot Honey Ricotta:

1. In a food processor, whip the ricotta for about a minute, until smooth and fluffy.

2. In a small bowl, combine honey and chilis to create a hot honey. Fold have of this mixture into the ricotta.

3. To plate, smooth out the ricotta and drizzle with the remaining hot honey, then sprinkle with flakey salt. Place brussels sprouts on top or dip them in the ricotta, and enjoy your roasted brussels sprouts with hot honey whipped ricotta!

*The Hot Honey Ricotta is also a great dip with crostini, or spread on a sandwich!