---
title: "Hot Honey Brussels & Ricotta Flatbreads"
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/hot-honey-brussels-and-ricotta-flatbreads-6203c4a92a465d7f3e08ea40"
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Wheat
  - Sesame
  - Milk
tags:
  - Veggie
rating: 4.5
rating_count: 3720
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the unique blend of flavors, with the hot honey adding a perfect sweet-spicy kick to complement the Brussels sprouts."
  - theme: Ease of prep
    text: "Customers found this recipe quick and easy to make, with shredding Brussels sprouts being the most time-consuming step."
nutrition:
  calories: 760
  protein: 27
  fat: 40
  saturated fat: 15
  carbohydrates: 81
  sugar: 16
  fiber: 9
  cholesterol: 65
  sodium: 1130
image: "https://images.recipes.furrysalamander.com/Flatbread%20Recipes/hot-honey-brussels-ricotta-flatbreads.avif"
---

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Trim and halve @Brussels sprouts{16%oz} lengthwise. Lay flat and thinly slice crosswise into shreds.

Heat a large drizzle of @cooking oil{2%tsp} in a #large pan{} over medium-high heat. Add Brussels sprouts; season with ½ tsp @Italian seasoning{1%tsp} (1 tsp for 4 servings) and a pinch of @salt{} and @pepper{}. (You'll use more Italian seasoning in the next step.) Cook, stirring occasionally, until bright green and softened, 5-7 minutes. Remove from heat.

While Brussels sprouts cook, zest and quarter @lemon{1%unit}bouillon with a #zester{}. In a #small bowl{}, combine half the lemon zest, ½ cup @ricotta cheese{8%oz} (save any remaining for another use), ½ tsp Italian seasoning (be sure to measure—we sent more), and a squeeze of lemon juice to taste. (For 4 servings, use 3/4 of the lemon zest, 1 cup ricotta, and 1 tsp Italian seasoning.) Stir in 1 TBSP @olive oil{10%tsp} (2 TBSP for 4) and season with salt and pepper.

Place @flatbreads{4%unit} on a #baking sheet{}. Brush or rub each with a drizzle of olive oil and season with salt and pepper. Toast on top rack until golden brown, 3-5 minutes. (For 4 servings, divide flatbreads between 2 baking sheets; toast on top and middle racks, swapping rack positions halfway through baking.)

Carefully spread toasted flatbreads with lemon ricotta. Top with a layer of Brussels sprouts. Sprinkle with @Italian cheese blend{1%cup} and half the @Parmesan cheese{½%cup} (save the rest for serving). Bake on top rack until cheese melts and flatbreads are crispy, 4-6 minutes.

Cut flatbreads into pieces. Scatter between plates and drizzle with @Mike's Hot Honey{1.5%oz}. Sprinkle with remaining Parmesan and remaining lemon zest to taste. Serve with any remaining lemon wedges on the side.