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slices of flatbread on white table with lemon slices

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


  • 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
  • 1/4 C honey
  • 1 tsp crushed red pepper
  • 1/2 tsp garlic powder
  • salt and pepper
  • chili oil (optional) to taste*


  1. Preheat oven to 400°.
  2. In a medium mixing bowl, add ricotta cheese, crushed red pepper, garlic powder, salt and juice from 1/2 of the lemon.
  3. Set aside. Heat olive oil in medium sauté pan. Add sprouts and cook over high for 3-4 minutes.
  4. Spread ricotta mixture over flatbread, spreading to the edges.
  5. Top with Brussels sprouts to cover cheese.
  6. Place flatbread directly on oven rack and cook for 6-7 minutes (or until flatbread is crispy).
  7. Carefully remove from oven and place on a serving platter.
  8. Drizzle honey over top, cut and serve.

*(For an added kick, drizzle some chili oil over as well).


  • 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.
  • Author: Superman Cooks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: appetizer


  • Serving Size: 1/3 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

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