Brussels Sprouts Recipe
smoked shallot ricotta, lemon, garlic, capers, aleppo pepper
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.
- 2
Cook the Shallots
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallots and sauté until they are soft and slightly caramelized, about 5-7 minutes.
- 3
Roast the Brussels Sprouts
Add the Brussels sprouts to the skillet with the shallots. Drizzle with the remaining tablespoon of olive oil, season with salt and black pepper, and sauté for another 8-10 minutes until they are golden brown and tender.
- 4
Prepare the Ricotta Mixture
In a small bowl, combine the ricotta cheese, minced garlic, capers, zest and juice of the lemon, and Aleppo pepper. Mix well to combine.
- 5
Serve
Once the Brussels sprouts are roasted, remove them from the heat and transfer to a serving dish. Top with the ricotta mixture and serve warm.
