Makes 4 servings
3 slices thick-cut bacon, finely chopped (optional)
1 pound Brussels sprouts
4 Tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper
1 1/2 cups whole-milk ricotta cheese, at room temperature
1/2 cup grated Parmigiano-Reggiano cheese, plus 2 Tablespoons
3 green onions (white and green parts), thinly sliced
1 teaspoon finely grated lemon zest
2 1/2 Tablespoons freshly squeezed lemon juice
1. Position an oven rack in the lower third of the oven. Place a rimmed baking sheet on the rack and preheat the oven to 500°F. Lightly oil a shallow, broiler-safe 4-cup baking dish or gratin dish and set aside.
2. In a skillet over medium heat, fry the bacon until browned, about 8 minutes. Add the garlic and cook, stirring, for 1 minute. Using a slotted spoon, transfer to a paper towel–lined plate to drain.
3. Trim the bases of the Brussels sprouts and cut each sprout in half lengthwise.
4. Fit a food processor with a medium disk and slice the sprouts by feeding them through the tube. Put the sprouts in a bowl and toss with 2 Tablespoons of the olive oil, ¼ teaspoon salt, and a few grinds of pepper.
5. Carefully remove the hot baking sheet from the oven and empty the sprouts onto it in an even layer. Roast the sprouts for about 13 to 15 minutes, stirring every 4 to 5 minutes. Let cool on the baking sheet.
6. Preheat the broiler.
7. In a medium bowl, combine the ricotta, ½ cup Parmigiano, green onions, lemon zest, lemon juice, bacon-garlic mixture, remaining 2 Tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Add the charred sprouts and mix until fully incorporated. Taste and adjust the seasoning with more salt and pepper, if needed.
8. Transfer the dip to the prepared baking dish. Sprinkle with the remaining 2 Tablespoons Parmigiano.
9. Broil the dip until browned on top and sizzling around the edges, 4 to 5 minutes. Serve hot.
Carbohydrates: 2 g
Fat: 4 g
Protein: 2 g
Fiber: 1 g