Caramelized Brussels Sprout Bites on Lemon Ricotta with Crispy Rye Crumbs and Chili Honey

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the Brussels sprouts in a bowl with 30 ml (2 tbsp) olive oil, 2 g (about 1/2 tsp) salt, and black pepper. Toss well and arrange them cut side down on the tray.

3. 3

   Roast the Brussels sprouts for 18 to 22 minutes at 220 °C / 425 °F, until browned at the edges and tender inside.

4. 4

   While they roast, make the crispy crumbs: crumble the rye bread into small pieces. Heat a skillet over medium heat and add the butter with 15 ml (1 tbsp) olive oil. Add the bread and cook for 4 to 6 minutes, stirring, until crisp and toasted. Set aside.

5. 5

   In a small saucepan or the emptied skillet, gently warm the honey with the chili flakes for 1 minute over low heat, just until loose and fragrant. Remove from the heat.

6. 6

   For the cream, mix the ricotta with the garlic, lemon zest, 15 ml (1 tbsp) lemon juice, 1 g (about 1/4 tsp) salt, and 15 ml (1 tbsp) olive oil. Stir with a spoon or fork until creamy and spreadable.

7. 7

   When the Brussels sprouts come out of the oven, let them rest for 2 minutes and gently toss them with a teaspoon of the chili honey to glaze them lightly.

8. 8

   To assemble, spread a spoonful of ricotta cream onto each plate or serving platter. Arrange the Brussels sprout halves on top, scatter over the crispy rye crumbs, and finish with the remaining chili honey and chopped chives.

9. 9

   Serve immediately to keep the contrast between the cool cream, warm sprouts, and crisp crumbs.