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November 20, 2021

Trisha creates a glaze of honey, balsamic vinegar and red pepper flakes to add sweet heat to this crunchy appetizer!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Honey-Glazed Brussels and Ricotta Crostini
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Twelve 1/2-inch-thick slices country bread or baguette, cut on a bias
3 tablespoons extra-virgin olive oil
12 ounces Brussels sprouts, trimmed and quartered (leave attached at the end)
Kosher salt and freshly ground black pepper
1/4 cup balsamic vinegar
2 tablespoons honey
Pinch red pepper flakes
1 tablespoon unsalted butter
1 teaspoon freshly grated lemon zest
3/4 cup fresh whole-milk ricotta (about 5 ounces)
1/3 cup coarsely chopped pistachios
1/3 cup fresh Italian parsley leaves

Directions

Preheat the oven to 400 degrees F.

Put the bread on a baking sheet and toast until crisp and the edges are golden, about 6 minutes. Brush the bread on one side with 1 tablespoon of the olive oil while still hot.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the Brussels sprouts and season with salt and pepper. Let sit for a minute, then toss. Continue to cook and toss occasionally until the sprouts are lightly browned all over, 5 to 6 minutes. Add 1/3 cup water, reduce the heat so the water is simmering and cover the skillet. Cook until the sprouts are tender, 5 to 6 minutes. Meanwhile, stir together the balsamic, honey, red pepper flakes and 1/2 teaspoon salt in a small bowl.

When the sprouts are tender, uncover and add the balsamic mixture. Simmer rapidly until the sauce reduces and glazes the sprouts, 1 to 2 minutes. Add the butter and sprinkle with the lemon zest. Toss to coat the sprouts in the melted butter: they should be coated in a glossy glaze at this point.

To serve, spread the ricotta on the toasts. Top with the sprouts. Garnish with the pistachios and parsley leaves.

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Trisha Yearwood's Brussels and Ricotta Crostini ​| Trisha's Southern Kitchen | Food Network
youtube.com/watch?v=7hGsI_SMJL0

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