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Vegetarian Recipes

Golden Crusted Brussels Sprouts: Five Ways

Golden Crusted Brussels Sprouts

I thought I’d share my all-time favorite brussels sprouts recipe with you. It’s a slightly extended version of the one I included in Super Natural Cooking, but to be honest, calling it a recipe is a bit of a stretch. It involves a skillet, less than five ingredients, about ten minutes of your time, and minimal culinary skills.
What makes this brussels sprout recipe special? It’s so simple. And you end up with vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan. I then lightly dust them with cheese and serve. This time of year it’s not unusual for us to cook them like this two or three times a week. Even if you’re a sprout skeptic, this golden-crusted version has the ability to turn the most vigilant brussels sprout loathers around.

What To Look For

A couple shopping tips before you get started, look for brussels sprouts that are on the small size and tightly closed. The tiny ones cook through quickly. Larger ones tend to brown on the outside long before the insides are done. When the weather is mild, I finish them with a lighter, salty cheese, like Parmesan. If it’s stormy and cold, I opt for a heavier, more melty cheese, like a regular or smoked Gouda (or gruyere). Or(!), I’ll skip the cheese altogether, and add a simple finishing shower of chopped nuts.

Cooking Brussels Sprouts:

My main quick pro-tip? Try not to overcook the sprouts, and eat them as soon as they come off the stove if at all possible. They’re so great this way!

Favorite Variations

Many of you have made these over the years, and mentioned variations in the comments. I wanted to highlight a few!

Gina noted, “I made a riff on these tonight that you might enjoy too. I used butter in the pan instead of olive oil, and added about a teaspoon of horseradish at the end and tossed the sprouts in it with the heat off before I sprinkled with parm. I had a similar dish at Coppa in Boston once and have not stopped thinking about them.”

Rachel brought the turmeric angle, “added a little turmeric to my salt and pepper, which brought in a nice flavor as well as a subtle golden glow.”

And Jessa brings the citrus, “the only way I can eat them is roasted with toasted walnuts, and hit with some lemon juice, parmesan, and walnut oil right at the end. I also like zesting orange peel on them.”

And the last two ideas?! Add two finely chopped cloves of garlic in the last minute of cooking, for any garlic lovers out there. Or, toss 2 tablespoons of your favorite pesto into to the skillet just as you finish cooking the brussels sprouts.

I also love brussels sprouts in this caramelized tofu. This Shredded Brussels Sprouts with Apple recipe is also A+.

 

Golden-Crusted Brussels Sprouts Recipe

Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I tend to finish them off with toasted hazelnuts, walnuts, or almonds. I’ve also noted five variations on this recipe in the body of the post. Enjoy!

 

INGREDIENTS
    • 1 pound of small brussels sprouts
    • 2 tablespoons extra-virgin olive oil
    • fine-grain sea salt and freshly ground black pepper
    • 1/4 cup grated cheese or chopped nuts – your choice!
INSTRUCTIONS
1. Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and toss in a bowl with 1 tablespoon of the olive oil.
2. Heat the remaining tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.
3. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese (or nuts). While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
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Vegetarian Recipes

Ricotta Toast 4 Ways

I love a slice of avocado toast as much as the next person, but have you ever tried Ricotta Toast? Now, that’s what I call a breakfast upgrade! I whip creamy ricotta cheese with lemon zest, olive oil, and a sprinkle of salt to create a luxurious (but budget-friendly!) tangy spread that stores well in the fridge and tastes AMAZING on a slice of crispy sourdough toast. But my favorite part? There are endless ways to dress up ricotta toast, and I’ve shared four delicious variations below!

Overhead view of ricotta toast 4 ways.

Ingredients

Here’s what you’ll need to make this whipped ricotta toast recipe:

  • Whole Milk Ricotta: This is a creamy, slightly sweet, soft cheese made from the whey leftovers from making other types of cheese, like mozzarella. I recommend using whole milk ricotta to get the creamiest texture and best flavor for your toast.
  • Sourdough: You can use any type of bread you’d usually use to make toast. But, in my opinion, the best bread for ricotta toast is one that’s sturdy with a chewy crumb and crisp crust—like sourdough! I buy a whole loaf and slice it myself to get nice, thick slices. Other good options include whole grain, ciabatta, French bread, or bagels!
  • Lemon Zest: I zest a whole lemon and mix it with the creamy cheese. This adds the most delicious citrusy zing to the spread. Budget-friendly tip: Store the zested lemon in your fridge to make lemon water, lemonade, or to use in other recipes (like our homemade lemon curd!)
  • Olive Oil: Adds flavor and helps the cheese to whip up smooth and creamy.
  • Salt: It doesn’t matter if I’m making sweet or savory ricotta on toast; I always add a pinch of salt to make the flavors pop.

Tips & Suggestions!

  1. I highly recommend using whole milk ricotta. The higher fat content helps the cheese to whip up smooth and creamy with a cloud-like texture. Plus, the flavor is unbeatable! Lower fat options can be too watery and won’t whip to the same consistency. BUT if that’s all you have on hand, please don’t waste it! The texture won’t be the same as what’s shown in my process photos below, but it’ll still work as a topping for toast.
  2. Don’t have a hand mixer? Try your food processor! You could also whip it by hand, but it’ll take a lot longer and require some serious arm strength.
  3. It’s pretty common for ricotta to have a small amount of liquid (whey) on top when you open the container. Whenever that happens, I just stir it in before measuring my cheese.
  4. This creamy spread isn’t just for toast! I love it as a dip for fresh vegetables, mixed with pasta for a quick sauce, smothered on a sliced baguette as an appetizer, or as a spread on sandwiches. It’s really versatile and stores well in the fridge for a few days.

Make it Ahead

I love a breakfast I can prep ahead, so you already know this ricotta toast recipe is in my meal prep rotation! Make the whipped ricotta as directed in the recipe card, and store it in the fridge for 3-4 days. I usually give it a quick mix to reincorporate any liquid that may have separated before using. Then, all I do is toast my sourdough and add any toppings I fancy that day. It’s almost as easy as my overnight oats for breakfast meal prep. 😉

Ricotta Toast Variations

I think this whipped ricotta toast base recipe is delicious as-is, but it’s even better with toppings! I’ve tested many different topping combinations, but here are four stand-out favorites:

Roasted Grapes, Thyme, and Bacon

This topping is perfect for when you can’t decide between savory or sweet. Toss your grapes in a light coating of olive oil and roast in a 400°F oven for 10-15 minutes or until they become wrinkled and soft. You can cook the bacon however you’d like, but I recommend cooking it in the oven, as it’s already on and hot! Chop the cooked bacon into bite-sized pieces, layer your roasted grapes on top of the ricotta, and sprinkle with fresh thyme leaves.

Overhead view of ricotta toast with roasted grapes, thyme and bacon.

Tomatoes, Basil, and Balsamic Reduction

Tomatoes, basil, and balsamic are ALWAYS a winning combination. Any kind of tomatoes work for this topping! Add a drizzle of balsamic reduction on top and fresh basil leaves, and you’re basically eating bruschetta for breakfast! YUM.

Overhead view of ricotta toast with blistered tomatoes, basil, and balsamic reduction.

Strawberry, Mint, and Honey

This whipped ricotta toast topping makes me dream of summer mornings. Bonus points if you grow your own mint and strawberries (season-dependent, of course!). Simply slice fresh strawberries, layer them on top of the toast, and sprinkle with torn mint leaves and a drizzle of honey. The flavors are so light and refreshing, and it really couldn’t be easier to make. You could also use other types of berries, like raspberries or blueberries.

Overhead view of ricotta toast with sliced strawberries, mint, and honey.

Mushrooms, Garlic, Wilted Spinach, and Red Pepper Flakes

For this one-pan topping, sauté sliced mushrooms (any type) in olive oil with a sprinkle of salt for about 5 minutes. Add minced garlic and cook for another minute or so, then mix in fresh spinach until wilted. Season to taste before adding to your whipped ricotta with a pinch of red pepper flakes. The juicy mushrooms are irresistible, and the wilted spinach is a great way to sneak in some green veggies for breakfast, too.

Overhead view of ricotta toast with mushrooms, garlic, wilted spinach, and red pepper.

More Topping Ideas!

I honestly can’t think of a single savory or sweet ingredient that wouldn’t work well with this creamy, tangy lemon ricotta toast base recipe. Here are a few more ideas to get your creative juices flowing:

Print

Ricotta Toast Recipe

Upgrade your breakfast game with this quick and easy Ricotta Toast recipe. It’s delicious as-is, but we’ve also included four tasty variations to try!
Course Breakfast
Cuisine American
Total Cost ($7.36 recipe / $0.92 serving)
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 to 10 slices
Calories 262kcal
Author Jess Rice

Equipment

  • Hand Mixer

Ingredients

  • 15 oz tub of whole milk ricotta (just shy of 2 cups) $2.67
  • 2 tsp lemon zest* $0.50
  • 1 Tbsp olive oil $0.19
  • ¼ tsp salt $0.01
  • 1 lb loaf of sourdough** $3.99

Instructions

  • Combine ricotta cheese, lemon zest, olive oil and salt in a medium mixing bowl.
  • Using a hand mixer, whip the ingredients together until they are smooth and creamy.
  • Slice sourdough into thick slices and toast.
  • Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
  • Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.

See how we calculate recipe costs here.

Notes

*I zested one whole lemon for this recipe and then saved the rest of the lemon in a ziplock baggie in the fridge for another recipe that requires lemon juice. I don’t recommend adding the lemon juice to the ricotta for this one, as the mixture will be too wet instead of being light and creamy.

**The bake-at-home sourdough loaves from Kroger are a nice option, but they don’t yield as many slices as a pre-sliced loaf, so use whatever you like best!

Nutrition

Serving: 1slice | Calories: 262kcal | Carbohydrates: 31g | Protein: 12g | Fat: 10g | Sodium: 459mg | Fiber: 1g

how to make Ricotta Toast – step by step photos

Ricotta, olive oil, and lemon zest in a mixing bowl.

Combine 15 oz ricotta cheese, 2 tsp lemon zest, 1 Tbsp olive oil, and ¼ tsp salt in a medium mixing bowl.

A hand mixer whipping ricotta in a mixing bowl.

Using a hand mixer, whip the ingredients together until they are smooth and creamy.

A loaf of sourdough bread cut into slices on a wooden cutting board.

Slice a 1 lb loaf of sourdough into thick slices and toast.

A hand spreading whipped ricotta on slices of sourdough toast.

Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.

Ricotta toast 4 ways on a wooden serving platter, one topped with strawberries and mint, the next with roasted grapes and bacon, another with blistered tomatoes and basil, and the last with mushrooms and wilted spinach.

Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.

Ricotta toast 4 ways on a wooden serving platter, one topped with strawberries and mint, the next with roasted grapes and bacon, another with blistered tomatoes and basil, and the last with mushrooms and wilted spinach.

More Easy Toast Recipes

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