[bctt tweet=”Oven roasted brussels sprouts with buttery sage cornbread croutons served with jalapeño raspberry ricotta” username=”snapyoursupper”]
Roasted brussels sprouts are undeniably delicious. Every once in awhile even delicious can use an update! In this recipe we have enhanced our favorite roasted sprouts with a tart and spicy ricotta cheese and finished them with buttery sage cornbread croutons to provide some great crunch!
These roasted brussels sprouts would fit beautifully on your holiday table. The subtle sage flavor of the croutons brings about the flavor of the holidays while the fact that you have sprouts on your table cancels out the cookies! 🙂
If you love veggies be sure to check out Roasted Beet Salad with Pumpkin Goat Cheese, Radicchio & Endive finished with Pistachios
Oven roasted brussels sprouts with buttery sage cornbread croutons served with jalapeño raspberry ricotta
- 6 cups brussels sprouts trimmed
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 1/2 cups corn bread day old/stale
- 3 tablespoons unsalted butter
- 4 leaves sage finely chopped
- 1/4 teaspoon kosher salt
- 1/2 cup ricotta cheese
- 2 tablespoons raspberry jam
- 1 medium jalapeno minced
- 1/4 teaspoon kosher salt
- 2 teaspoons red wine vinegar
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Preheat the oven to 400 degrees. Place trimmed brussels on lined cookie sheet. Drizzle with olive oil and 1/2 teaspoon of kosher salt. Roast for 20 mins.
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Dice stale cornbread. Melt butter in large saucepan over medium heat. Add chopped sage leaves. Heat for 2-3 minutes until butter is slightly brown. Toss cornbread with sage butter mixture and place on parchment lined baking sheet. Season with 1/4 teaspoon kosher salt. Bake for 10 minutes.
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In small bowl combine ricotta, raspberry jam, jalapeño, and 1/4 teaspoon kosher salt. Mix well.
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To serve. Spread cheese mixture on platter. Top with roasted brussels sprouts and drizzle with red wine vinegar. Finish with cornbread croutons. Serve immediately