This dish marries the crispy, caramelized texture of roasted Brussels sprouts with the creamy richness of whipped ricotta, all elevated by the nuanced flavors of our Denissimo Specialty Vinegar. The Brussels sprouts are seasoned to perfection and roasted until golden and crispy, while the whipped ricotta provides a smooth, tangy contrast with hints of garlic and thyme. The Denissimo Specialty Vinegar’s complex notes add depth to both elements, creating a delightful balance of textures and flavors. Perfect as a side dish or a stand-alone appetizer, this recipe is sure to impress with its sophisticated yet approachable taste.

I N G R E D I E N T S :

• For the Brussels Sprouts:

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp Rocky Mountain Olive Oil Garlic Infused Olive Oil
  • 1 tbsp Rocky Mountain Olive Oil Denissimo Specialty Vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese (optional)

• For the Whipped Ricotta:

  • 1 cup ricotta cheese
  • 2 tbsp Rocky Mountain Olive Oil Denissimo Specialty Vinegar
  • 1 tbsp Rocky Mountain Olive Oil Garlic Infused Olive Oil
  • 1 clove garlic, minced
  • 1/2 tsp fresh thyme leaves
  • salt and freshly ground black pepper, to taste

I N S T R U C T I O N S :

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, toss the halved Brussels sprouts with Garlic Olive Oil, Denissimo Specialty Vinegar, garlic powder, onion powder, salt, and pepper. Make sure the sprouts are well-coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, tossing halfway through, until the sprouts are crispy and golden brown. If desired, sprinkle with grated Parmesan cheese during the last 5 minutes of roasting.
4. While the Brussels sprouts are roasting, prepare the whipped ricotta. In a medium bowl, combine the ricotta cheese, Denissimo Specialty Vinegar, Garlic Olive Oil, minced garlic, thyme, salt, and pepper. Using a hand mixer or stand mixer, whip until smooth and creamy.
5. Arrange the crispy Brussels sprouts on a serving platter or individual plates. Dollop or spread the whipped ricotta alongside the sprouts.
6. Optionally, garnish with additional fresh thyme leaves or a drizzle of Denissimo Specialty Vinegar for an extra touch of flavor.