Tag: brussels sprouts recipe

Garlic Ricotta and Roasted Brussels Sprouts Pizza!

This is cooking stripped down to the bare bones. No need for fancy herbs, spices, or ingredients. The best brussels sprouts are tossed with olive oil salt and pepper and roasted until crisp on the edges.




My Brady ,7-years-old, will not eat brussels sprouts even if they are “candied”. My mommy description that should win the war. Technically? Yes, they caramelize, thus that makes them candied. So I was making him a pizza and ended up making a second with ricotta and Brussels sprouts! This combination is delicious!

Here is the recipe…


Garlic Ricotta and Roasted Brussels Sprouts Pizza

2 cups brussels sprouts
2 tbsp. olive oil
1/3 lb.thick pancetta, cut into small cubes

For the ricotta base mix,
2 cups fresh ricotta cheese
3 cloves garlic, finely chopped

Your favorite prepared pizza dough or shell.
Parmigiano Reggiano for topping. (I used 14 month aged)

Preheat oven 400 degrees.
Clean and slice brussels sprouts in half.
Toss with olive oil, salt and pepper.
Roast until browned to desired likeness and remove from pan.
Meanwhile, cook pancetta bits in a pan until crispy.
Add the pancetta to the brussels and mix well.
Cover the pizza shell with ricotta mixture.
Add brussels sprouts/pancetta layer.
Top with fresh grated Parmigiano Reggiano cheese.





Always make sure you are buying Parmigiano Reggiano from Parma Italy, the only Parmesan. Parmesan Princess is happy to represent Parmigiano Reggiano as their US ambassador.

In this recipe I used 14 month aged Parmigiano Reggiano. It is younger and creamier, a perfect finish to this amazing dish.

Chicken Romano and Lemon Garlic Brussels Sprouts!

We are waiting for Spring here in Pittsburgh, PA. Two weeks ago my kids got light sunburn on their faces because it was 75 degrees and sunny, two days ago we had ice and snow and wind and…I seriously just got chilled writing this! Ha!

Mother Nature’s lack of consistency is disturbing. I guess will accept the gloomy, rainy April days only because in May we get to smell the flowers!

Until Spring decides to show up, smell the garlic! Cook, experiment in the kitchen, keep yourself busy! Not only is garlic full of amazing health benefits like lowering cholesterol and lowering the risk of heart disease, it also adds robust flavor to everyday cooking.

Lately, I have been double-garlicking, which is utilizing garlic olive oil along with fresh chopped garlic. When used in combination, the flavors transform a healthy chicken breast or vegetable dish to ah-mazing! Here are the recipeS…Yep, two today!!



Chicken Romano
1.5 lbs. boneless, skinless chicken breasts (If chicken breasts are super thick, slice in half for faster cooking)
1/4 cup garlic olive oil
1-2 cloves garlic, finely chopped
1 tbsp.basil, finely chopped
2 cups breadcrumbs
1/2 cup fresh grated Locatelli Pecorino Romano cheese
1/2 cup fresh grated Parmesan Reggiano cheese



Preheat oven to 350 degrees
In a mixing bowl, combine olive oil, garlic, basil, salt/pepper.
Transfer mixture to a Ziploc bag.
Marinate chicken for 1 hour -24 hours in refrigerator.
Fill a pie plate with breadcrumbs and cheeses.
Coat each chicken breast, shake excess off, and place on a greased or parchment papered pan.
Bake 25-35 mins. or until internal temperature reaches 165 degrees and coating is golden brown.


Lemon Garlic Brussels Sprouts
1 lb. brussels sprouts, cleaned and halved
3 tbsp. garlic olive oil
3 tbsp. lemon juice
1 lemon
fresh grated parmesan reggiano

Preheat oven 425 degrees.
Place brussels sprouts in a pan.
Coat with oil,lemon juice, and salt/pepper.
Slice the lemon and place a few pieces on top of sprouts.
Roast until edges of sprouts are crispy. Approx. 6-9 minutes.