Hot Honey Brussels & Ricotta Flatbreads

🥘 Ingredients

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

🍳 Cookware

• large pan
• small bowl
• baking sheet

1. 

   1

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

   brussels sprouts: 1 c
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add brussels sprouts; season with half the italian seasoning and a pinch of salt and pepper. Cook, stirring occasionally, until bright green and softened ⏱️ 5 minutes . Remove from heat.

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

   3

   While brussels sprouts cook, zest and quarter lemon . In a small bowl , combine half the lemon zest, ricotta cheese , remaining italian seasoning, and a squeeze of lemon juice. Stir in 1 tbsp olive oil and season with salt and pepper.

   lemon: 1 unit, ricotta cheese: ½ cup, olive oil: 2 tbsp
4. 

   4

   Place flatbreads on a baking sheet . Brush each with remaining olive oil and season with salt and pepper. Toast on top rack until golden brown ⏱️ 3 minutes .

   flatbreads: 2 unit
5. 

   5

   Carefully spread toasted flatbreads with lemon ricotta mixture. 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 ⏱️ 4 minutes .

   italian cheese blend: ½ cup, parmesan cheese: 2 tbsp
6. 

   6

   Cut flatbreads into pieces. Divide between plates and drizzle with mike’s hot honey® . Sprinkle with remaining parmesan cheese and lemon zest. Serve with lemon wedges on the side.

   mike’s hot honey®: 1 tbsp