Roasted Brussels sprouts get crisp and caramelized before being tossed in warm Brownwood Farms Maple Bacon Onion Spread, then piled over creamy whipped ricotta and finished with toasted pecans for a savory, sweet, and wonderfully satisfying side.
Serves 2 · Prep: 10 minutes · Cook: 20 minutes · Total: 30 minutes
Ingredients
For the Brussels Sprouts
- 1 1⁄2 lb Brussels sprouts
- 2 tbsp olive oil
- Pinch of salt and black pepper
For the Whipped Ricotta
- 10 oz ricotta
- 1 tbsp fresh lemon juice
- Pinch of salt and black pepper
For the Maple Bacon Glaze + Topping
- 1⁄2 cup Brownwood Farms Maple Bacon Onion Spread
- 1⁄2 cup toasted pecans
- Flaky sea salt
Instructions
- Preheat the oven to 425°F.
- Trim the ends of the Brussels sprouts and cut them in half lengthwise.
- Toss the sprouts with the olive oil, a pinch of salt, and black pepper. Arrange the Brussels sprouts cut-side down on a large baking sheet.
- Roast for 15–20 minutes, until deeply golden and crisp on the edges.
- Whip the ricotta and lemon juice in a food processor. Season with a pinch of kosher salt and black pepper. Blend until light and smooth, then spread the whipped ricotta across a serving platter.
- Warm the Brownwood Farms Maple Bacon Onion Spread in a small saucepan over low heat for 2–3 minutes, stirring constantly until smooth, warm, and glossy. Once the Brussels sprouts are crispy with tender centers, add half of the warm spread and gently toss to coat.
- Spoon the coated Brussels sprouts over the whipped ricotta. Drizzle with the remaining warmed Maple Bacon Onion Spread, then finish with the toasted pecans and a sprinkle of flaky sea salt. Serve warm.
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