Oven roasted brussels sprouts with buttery sage cornbread croutons served with jalapeño raspberry ricotta
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.
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.
In small bowl combine ricotta, raspberry jam, jalapeño, and 1/4 teaspoon kosher salt. Mix well.
To serve. Spread cheese mixture on platter. Top with roasted brussels sprouts and drizzle with red wine vinegar. Finish with cornbread croutons. Serve immediately