Hot Honey Brussels & Ricotta Flatbreads

🥘 Ingredients

• brussels sprouts
  8 oz
• cooking oil
  2 tbsp
• flatbreads
  2 unit
• italian cheese blend
  ½ cup
• italian seasoning
  1 tsp
• lemon
  1 unit
• mike’s hot honey
  2 tbsp
• olive oil
  3 tbsp
• parmesan cheese
  ¼ cup
• ricotta cheese
  ½ cup

🍳 Cookware

• large pan
• small bowl
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Trim and halve brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds.

   brussels sprouts: 8 oz
2. 

   2

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add Brussels sprouts; season with ½ tsp italian seasoning and a pinch of salt and pepper. Cook, stirring occasionally, until bright green and softened ⏱️ 6 minutes . Remove from heat.

   cooking oil: 2 tbsp, italian seasoning: 1 tsp
3. 

   3

   While Brussels sprouts cook, zest and quarter lemon . In a small bowl , combine half the lemon zest, ½ cup ricotta cheese , ½ tsp Italian Seasoning, and a squeeze of lemon juice to taste. Stir in 1 tbsp olive oil and season with salt and pepper.

   lemon: 1 unit, ricotta cheese: ½ cup, olive oil: 3 tbsp
4. 

   4

   Place flatbreads on a baking sheet . Brush or rub each with a drizzle of olive oil and season with salt and pepper. Toast on top rack until golden brown ⏱️ 4 minutes .

   flatbreads: 2 unit
5. 

   5

   Carefully spread toasted flatbreads with lemon ricotta. Top with a layer of Brussels sprouts. Sprinkle with italian cheese blend and half the parmesan cheese . Bake on top rack until cheese melts and flatbreads are crispy ⏱️ 5 minutes .

   italian cheese blend: ½ cup, parmesan cheese: ¼ cup
6. 

   6

   Cut flatbreads into pieces. Divide between plates and drizzle with mike’s hot honey . Sprinkle with remaining Parmesan and remaining lemon zest to taste. Serve with any remaining lemon wedges on the side.

   mike’s hot honey: 2 tbsp