Charred Brussels Sprouts Recipe

Combine balsamic vinegar and sugar in a small saucepan over medium heat.

Bring to a gentle simmer, then reduce heat to maintain a slow simmer. Cook, stirring occasionally, until the mixture reduces to a thick, glossy glaze that coats the back of a spoon, about 12–18 minutes (will thicken more as it cools).

Remove from heat and whisk in butter, if using, until melted and glossy. Let cool to room temperature; glaze will continue to thicken.

Trim and halve the Brussels sprouts: remove any yellowed outer leaves, cut off the stem end, then slice each sprout in half through the stem so cut sides are flat.

Preheat a large cast-iron skillet or heavy ovenproof skillet over medium-high heat until very hot (2–3 minutes).

Toss halved sprouts with olive oil, kosher salt, and black pepper in a bowl until evenly coated.

Add sprouts to the hot skillet cut-side down in a single layer (work in batches if needed). Cook undisturbed for 4–6 minutes, until the cut sides are deeply charred and brown.

Flip the sprouts, reduce heat to medium, and cook an additional 3–4 minutes until tender when pierced with a fork and caramelized on both sides. If some pieces brown too quickly, lower heat slightly.

Transfer sprouts to a bowl and immediately zest lemon over them; toss gently to combine and hold warm.

Place ricotta, softened cream cheese, olive oil, lemon juice, minced garlic, hot honey, smoked paprika, red pepper flakes, salt, and black pepper in a food processor or blender.

Pulse until smooth and airy, about 30–45 seconds, stopping to scrape down the sides once. Taste and adjust seasoning (more lemon for brightness, more honey for sweetness, or more red pepper flakes for heat). Transfer to a small bowl and refrigerate until ready to serve.

Spread or dollop spiced whipped ricotta onto a serving platter or individual plates to create a bed for the sprouts.

Arrange the warm charred Brussels sprouts over the ricotta.

Drizzle the cooled balsamic glaze over the sprouts (start with 1–2 tbs and add more to taste).

Scatter toasted pine nuts or chopped walnuts over the top, sprinkle chopped parsley, and finish with a light dusting of fine sea salt.

Serve immediately so sprouts are warm and ricotta is cool-contrast; if desired, pass extra glaze at the table.