Sheet Pan Brussels Sprouts with Lemon Ricotta – Recipe! Image 1
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Sheet Pan Brussels Sprouts with Lemon Ricotta – Recipe!

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Brussels Sprouts, a wintertime vegetable, can be roasted, sauteed, steamed or shaved raw as a salad, and make a great vegetarian meal.  You usually see Brussels Sprouts on the holiday table, but for me – it’s a vegetable I like to enjoy all season long.  Adding citrus flavors to Brussels Sprouts perks up it’s slightly bitter taste, and after roasting – this vegetable becomes fork tender crazy good.

For a fast and easy dinner, using a sheet pan as your cooking vessel makes perfect sense.  Slicing fresh Brussels Sprouts in half and tossing them in oil, and then adding a squeeze of lemon juice is the start of a perfect meal.  After roasting, a dollop or two of fresh ricotta mixed with lemon zest and a little more juice adds a creaminess to this dish like icing on a cake.  The ricotta warms a bit after resting on the heated sheet pan and when spooned onto plates, glazes over the cooked sprouts.

If you’re not a vegetarian, or prefer to have a little protein with your meal, you can serve this recipe as a side dish instead of salad.  I think it’s a grand idea to serve these sprouts on a side-salad plate to enjoy just like you would a plate of hardy winter greens.

Sheet Pan Brussels Sprouts with Lemon Ricotta – Recipe! Image 2

Ingredients

4 cups fresh Brussels Sprouts, sliced in half

1 cup whole-milk Ricotta cheese

1 lemon, divided

4 lemon slices, optional

salt & pepper

olive oil

(Serves 4)

Sheet Pan Brussels Sprouts with Lemon Ricotta – Recipe! Image 3

To Prepare:

  1. Preheat oven to 425 degrees.  Add Brussels Sprouts and 1 1/2 tablespoons of oil to a sheet pan and toss to coat.  Sprinkle with salt and pepper and lay sprouts cut-side down.
  2. Zest lemon, set aside.  Cut lemon in half and squeeze half over top of Brussels Sprouts.  Place sheet pan in oven and roast Brussels Sprouts for 20-25 minutes, or until deep golden brown on edges and fork tender.
  3. In a small bowl, add Ricotta, lemon zest and 1/4 teaspoon salt.  Squeeze remaining half lemon juice over top, stir.
  4. Remove Brussels Sprouts from oven and immediately dollop with Ricotta and additional lemon slices if desired.  Serve on plates.  Enjoy!

Sheet Pan Brussels Sprouts with Lemon Ricotta – Recipe! Image 4

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