Slightly charred Brussels sprouts amped up with a sweet, spicy and savoury chilli honey dressing.
Serves 6
Prep Time
Cook Time
Difficulty Level
Download or Print

Slightly charred Brussels sprouts with a dab of chilli honey make for a remarkable vegetarian dish. The roast flavour pairs incredibly well with the sweet spiciness of its dressing, especially when served atop a plate of cheese.


  • ¼ cup (90 g) honey
  • 1 long red chilli, sliced thinly
  • 600 g Brussels sprouts, trimmed, halved extra virgin olive oil, for shallow frying
  • 1¼ cups (300 g) firm ricotta
  • ¼ cup (30 g) coarsely grated smoked buffalo milk cheese

Place honey and chilli in a small saucepan over medium heat; bring to a gentle simmer. Remove from heat; set aside to infuse.


Meanwhile, cook Brussels sprouts in a large saucepan of boiling salted water for 1 min. Drain; pat dry with paper towel.


Place enough oil in a large, deep frying pan to come a quarter way up the side; place over medium heat. Cook sprouts in hot oil, in three batches, turning occasionally, for 3 mins or until golden and crisp. Drain on paper towel. Cool slightly.


Place cheeses in a food processor; process until smooth. Season to taste with salt.


Spread cheese mixture on a serving platter; top with sprouts and drizzle with chilli honey. Season with salt.

TIP You can use smoked cheddar instead of smoked buffalo milk cheese, if you like.


Download or print the recipe