Pancetta Brussels Sprouts with Honey Whipped Ricotta
If you’re planning to serve brussels sprouts at your Thanksgiving dinner this year please do everyone a favor and serve them this way! I have truly never had brussels sprouts with so much flavor. These are roasted with shallots and pancetta, already giving them such a delicious flavor. They’re then served over a delicious, creamy honey whipped ricotta. The bitter brussels and savory pancetta are perfectly complimented by the sweet, fluffy whipped ricotta. You can leave it at that if you want, but I suggest serving it with fresh garlic crostini. The crunchy bread topped with the ricotta, brussels sprouts, and pancetta is just the perfect combination of textures and flavors. It’s the best dish to share and everyone will want more!
Pancetta Brussels Sprouts with Honey Whipped Ricotta
These brussels sprouts are roasted with shallots and pancetta, giving them a delicious savory flavor. They are then served over a sweet, creamy whipped ricotta which is the perfect compliment to the savory brussels sprouts. Use a fresh garlic crostini for dipping and you won't be able to get enough of this dish!
Ingredients
Brussels Sprouts
- 1.5 lbs brussels sprouts, rinsed, trimmed, and quartered
- 1 shallot, sliced thin
- 4 oz. diced pancetta
- 2 tbsp. olive oil
- Salt
- Balsamic glaze
Honey Whipped Ricotta
- 1 cup ricotta
- 1 tbsp. honey
- 1 tbsp. olive oil
- Zest of 1/2 lemon
- Dash of cracked black pepper
Crostini
- Baguette
- 1 clove minced garlic
- 1 tbsp. olive oil
Instructions
- Preheat oven to 400°F.
- Place the quartered brussels sprouts, sliced shallot, pancetta, olive oil, and a dash of salt on a parchment lined baking sheet. Mix well and roast for 20 minutes.
- To prepare the honey whipped ricotta, place all ingredients in a food processor and blend for a few seconds until it is a light creamy texture.
- To prepare the crostini, cut the baguette into ~1/4" thick slices. Place them on a baking sheet. Mix the olive oil and garlic in a small bowl and use a brush to lightly brush each piece of bread. When the brussels come out of the oven, pop the bread in the oven and bake for 8-10 minutes.
- To serve this dish spread the honey whipped ricotta on a large plate, place the brussels and pancetta mixture on top and drizzle with balsamic glaze. Serve with the crostini.