Crispy Hot Honey Brussels Sprouts Grain Bowl (Printable)

A hearty bowl featuring crispy Brussels sprouts in hot honey, served over grains with creamy ricotta and fresh toppings.

# What You’ll Need:

→ Grains

01 - 1 cup farro (or quinoa, brown rice, or barley)
02 - 2 cups water or vegetable broth
03 - ½ teaspoon salt

→ Brussels Sprouts

04 - 1 pound Brussels sprouts, trimmed and halved
05 - 2 tablespoons olive oil
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon garlic powder
08 - ¼ teaspoon salt
09 - ¼ teaspoon black pepper

→ Hot Honey

10 - ⅓ cup honey
11 - 1–2 tablespoons hot sauce (such as sriracha or Frank's RedHot)
12 - 1 tablespoon apple cider vinegar

→ Ricotta

13 - 1 cup whole milk ricotta cheese
14 - Zest of 1 lemon
15 - Salt and pepper to taste

→ Toppings

16 - ¼ cup toasted pepitas or sunflower seeds
17 - ¼ cup chopped fresh parsley or basil
18 - 1 small avocado, sliced (optional)
19 - 1 tablespoon sesame seeds (optional)
20 - Lemon wedges for serving

# How-To Steps:

01 - Rinse farro (or chosen grain) under cold water. In a medium saucepan, combine with water or broth and ½ teaspoon salt. Bring to a boil, reduce heat, cover, and simmer until tender (farro: 25–30 minutes; quinoa: 15 minutes; brown rice: 40 minutes). Drain excess water if needed. Fluff with a fork and set aside.
02 - Preheat oven to 425°F. Toss Brussels sprouts with olive oil, smoked paprika, garlic powder, salt, and pepper on a large baking sheet. Arrange cut side down in a single layer. Roast for 20–25 minutes, stirring halfway, until golden and crispy.
03 - In a small saucepan over low heat, combine honey, hot sauce, and apple cider vinegar. Warm gently, stirring, for 2–3 minutes until well blended. Set aside.
04 - In a small bowl, mix ricotta with lemon zest, and season with salt and pepper to taste. Set aside.
05 - Divide cooked grains among four bowls. Top each with a generous spoonful of creamy ricotta. Add roasted Brussels sprouts. Drizzle hot honey over the sprouts.
06 - Sprinkle with toasted pepitas, fresh herbs, sesame seeds, and avocado slices if using. Serve with lemon wedges.

# Expert Advice:

01 -
  • The contrast between hot spicy honey and cool creamy ricotta creates this perfect moment of balance
  • Everything comes together in under an hour but tastes like you spent all day cooking
  • Its one of those meals that somehow feels light and satisfying at the same time
02 -
  • Let the roasted sprouts cool for just 5 minutes before tossing them in the hot honey so it clings better
  • The ricotta mixture can sit in the fridge for up to 3 days if you want to prep ahead
  • Extra hot honey keeps perfectly in a sealed jar at room temperature for weeks
03 -
  • Buy pre trimmed Brussels sprouts to save time or use a food processor to halve them quickly
  • Toast pepitas and sesame seeds in a dry pan for 2 minutes to deepen their flavor

Return