Sautéed Brussels sprouts, nestled on a bed of ricotta cheese with a honey drizzle: what's not to love about this Brussels Sprouts Flatbread recipe? It makes an easy weeknight meal or a satisfying snack.
This non-traditional Brussels Sprouts recipe quickly became a family favorite. As much as we love Roasted Brussels Sprouts by themselves, using them as a pizza topping is a game changer. Just like our Balsamic Fig Flatbread, this flavor-packed vegetarian flatbread pizza recipe is so satisfying, you'll want to make it for dinner once a week.
Ingredients
- Flatbread or Pizza Crust: (we used rectangular store bought flatbread)
- Ricotta Cheese: we like part-skim ricotta cheese
- Brussels sprouts: chopped or shaved
- Olive Oil: use the best extra virgin olive oil you can afford
- Lemon
- Honey: we like local honey
- Garlic Powder
- Salt & Pepper: to taste
- Crushed Red Pepper: (optional)
- Chili Oil: (optional) to add some spice
See recipe card for quantities.
Instructions
- Preheat oven to 400°.
- In a medium mixing bowl, add ricotta cheese, crushed red pepper, garlic powder, salt and juice from ½ of the lemon.
- Set aside. Heat olive oil in medium sauté pan. Add sprouts and cook over high for 3-4 minutes.
- Spread ricotta mixture over flatbread, spreading to the edges.
- Top with Brussels sprouts to cover cheese.
- Place flatbread directly on oven rack and cook for 6-7 minutes (or until flatbread is crispy).
- Carefully remove from oven and place on a serving platter.
- Drizzle honey over top, cut and serve.
Hint: use a store bought flatbread crust to save time.
Variations
- Spicy: For an added kick, drizzle with some chili oil or sprinkle with red pepper flakes
- Meat lovers: add some crispy bacon pieces or grilled chicken
- Super veggie: add sautéed red onions, mushrooms, or sweet potatoes
Top tip
For a perfectly crispy crust, bake the Brussels Sprouts Flatbread directly on the oven rack.
Brussels Sprouts Flatbread recipe
Sautéed Brussels sprouts, nestled on a bed of ricotta cheese with a honey drizzle: what's not to love about Brussels Sprouts Flatbread?
- Total Time: 25 minutes
- Yield: 3 servings 1x
Ingredients
- 1 flatbread of your choice (we used store bought rectangular flatbread)
- 14 ounces part-skim ricotta cheese
- 2 C Brussels sprouts, shaved
- 2 tbsp olive oil
- 1 lemon
- ¼ C honey
- 1 tsp crushed red pepper
- ½ tsp garlic powder
- salt and pepper
- chili oil (optional) to taste*
Instructions
- Preheat oven to 400°.
- In a medium mixing bowl, add ricotta cheese, crushed red pepper, garlic powder, salt and juice from ½ of the lemon.
- Set aside. Heat olive oil in medium sauté pan. Add sprouts and cook over high for 3-4 minutes.
- Spread ricotta mixture over flatbread, spreading to the edges.
- Top with Brussels sprouts to cover cheese.
- Place flatbread directly on oven rack and cook for 6-7 minutes (or until flatbread is crispy).
- Carefully remove from oven and place on a serving platter.
- Drizzle honey over top, cut and serve.
*(For an added kick, drizzle some chili oil over as well).
Notes
- This recipe can be altered based on the size of the flatbread you use.
- For a perfectly crisp crust, bake directly on the oven rack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: appetizer
Nutrition
- Serving Size: ⅓ flatbread
- Calories: 468
- Sugar: 26.4 g
- Sodium: 1073.8 mg
- Fat: 21.8 g
- Carbohydrates: 52.3 g
- Protein: 20.3 g
- Cholesterol: 41.1 mg
Keywords: flatbread, Brussels sprouts, ricotta, honey, vegetable, vegetarian
Valerie says
OMG!!! I love brussel sprouts and always looking for a new recipe. I will definitely try this recipe; however, will also try with Naan bread, sprinkled with Za'atar, cream cheese and the rest of the ingredients. Thank you look so yummy!!!