Crispy Brussels Sprouts with Whipped Ricotta & Honeyed Hazelnuts
Caitlin Latessa-Greene (Star Infinite Food) adapted by JojoM
Restaurant-style crispy Brussels sprouts served over whipped lemon ricotta, topped with toasted hazelnuts, dates, Parmesan, and honey. A perfect fall side dish bursting with texture and flavor.
Crispy Brussels Sprouts with Whipped Ricotta & Honeyed Hazelnuts 🥬✨
There’s something irresistible about crispy Brussels sprouts—especially when paired with creamy whipped ricotta, toasted hazelnuts, and a drizzle of golden honey 🍯. This restaurant-style side dish takes humble sprouts and transforms them into a show-stopping centerpiece for any fall table.
Roasting the Brussels at high heat brings out their natural sweetness and deep caramelized edges, while the whipped ricotta adds a silky contrast. Finished with lemon-toasted hazelnuts, dates, and Parmesan, every bite bursts with layers of flavor—sweet, nutty, tangy, and savory all at once.
🧑🍳 Why You’ll Love This Recipe
- Crispy perfection: The preheated pan trick guarantees that golden, restaurant-style sear.
- Balanced textures: Creamy ricotta meets crunchy nuts and chewy dates.
- Naturally gluten-free: Perfect for holiday gatherings or special dinners.
- Simple yet elegant: Minimal effort for maximum flavor payoff.
🌿 The Secret to Crispy Brussels
For ultimate crunch, dry your sprouts completely after washing—moisture is the enemy of crispiness! Tossing them in honey and avocado oil helps them caramelize beautifully, and the high oven temperature seals the deal 🔥.
If you’ve ever wondered how restaurants get that deep, almost smoky flavor, it’s from roasting on a hot sheet pan—so don’t skip that preheat!
🍋 The Whipped Ricotta Base
Whipped ricotta might sound fancy, but it’s so easy! Just beat ricotta with lemon zest, salt, and pepper until light and airy. The result? A tangy, cloud-like base that perfectly complements the crispy sprouts.
Pro tip 💡: Chill the ricotta for at least 10 minutes before plating—it thickens slightly and makes spreading easier.
🌰 Toppings That Shine
The toppings take this from side dish to gourmet level:
- Toasted hazelnuts for crunch and warmth.
- Chopped dates for subtle sweetness.
- Shaved Parmesan for a salty kick.
- A final drizzle of honey that ties everything together beautifully.
You can even swap hazelnuts for almonds or walnuts if that’s what you have on hand!
🕒 Perfect for Any Occasion
Whether it’s a cozy weeknight dinner or part of your Thanksgiving spread, this dish feels luxurious but is surprisingly easy to pull off. Serve it as a vegetarian main with crusty bread, or as a vibrant side next to roast chicken or salmon.
💡 Pro Tips
- Make sure Brussels are cut side down when roasting for even browning.
- Don’t overcrowd the pan—space helps them crisp up instead of steam.
- Use good-quality honey for that final drizzle—it truly makes a difference.
❓FAQ
Can I make this ahead of time?
Yes! You can roast the Brussels and whip the ricotta earlier in the day. Simply reheat the sprouts in a hot oven before serving and assemble just before eating.
What can I use instead of hazelnuts?
Toasted almonds, walnuts, or pecans all work great for a similar crunch.
Is this recipe gluten-free?
Absolutely! As long as your ricotta and Parmesan are certified gluten-free, this dish is 100% gluten-free.
🍽️ Final Thoughts
This Crispy Brussels Sprouts with Whipped Ricotta & Honeyed Hazelnuts recipe captures the cozy elegance of autumn 🍂. It’s a dish that looks and tastes restaurant-worthy, yet is easy enough to whip up on a weekday. Pair it with roasted meats, grain bowls, or enjoy it as a standalone star—the flavors are that bold.
✨ Crunchy, creamy, sweet, and savory—your fall menu just found its new favorite side dish.
Crispy Brussels Sprouts with Whipped Ricotta & Honeyed Hazelnuts
Caitlin Latessa-Greene (Star Infinite Food) adapted by JojoMRestaurant-style crispy Brussels sprouts served over whipped lemon ricotta, topped with toasted hazelnuts, dates, Parmesan, and honey. A perfect fall side dish bursting with texture and flavor.
Chef's Tips
For extra crispiness, make sure the Brussels sprouts are completely dry before roasting.
Use a preheated pan to get that restaurant-style golden sear.
Substitute hazelnuts with almonds or walnuts if preferred.
Tools Used
Kitchen Towel
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Ingredients
Brussels Sprouts
Whipped Ricotta
Toppings
Instructions
Roast the Brussels Sprouts
- 1
Preheat the oven to 230°C (450°F) and place a sheet pan inside while heating.
- 2
In a bowl, toss Brussels sprouts with 2 tbsp avocado oil, honey, salt, pepper, and thyme.
- 3
Remove the hot pan, add remaining oil, and arrange sprouts cut side down.
- 4
Roast for 30 minutes, flipping after 20 minutes, until crispy and golden.
Make the Whipped Ricotta
- 1
Combine ricotta, salt, pepper, and lemon zest in a bowl.
- 2
Whip with a hand mixer until light and fluffy, then chill until ready to use.
Toast the Hazelnuts
- 1
Toast hazelnuts in a dry skillet over medium heat for 5–10 minutes, shaking occasionally.
- 2
Wrap in a towel, rub off the skins, and roughly chop.
Assemble
- 1
Spread the whipped ricotta on a serving plate.
- 2
Top with roasted Brussels sprouts, chopped hazelnuts, dates, Parmesan, and a drizzle of honey.
Comments & Reviews
Lara W.
10/9/2025
Made this tonight—those crispy Brussels with whipped ricotta were unreal!
Ben T.
10/10/2025
That honey drizzle and hazelnuts combo is perfection. Definitely restaurant-worthy.
Sophia M.
10/11/2025
Used almonds instead of hazelnuts—still amazing! A total fall favorite.
Nutrition Facts
Serving Size: 1 serving (1/4 recipe)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
