I love how this recipe transforms simple ingredients into something sophisticated and delicious. The maple syrup adds just the right touch of sweetness to complement the earthy Brussels sprouts, while the ricotta gives a creamy base and the feta adds a tangy pop. The walnuts bring texture and crunch, making every bite perfectly balanced. It’s quick to make, visually stunning, and always a hit when I serve it to friends or family.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pre-made flatbread (store-bought or homemade) 2 cups Brussels sprouts, trimmed and thinly sliced 1 tablespoon olive oil 1 tablespoon pure maple syrup 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup ricotta cheese 1/3 cup walnuts, chopped 1/4 cup crumbled feta cheese Fresh thyme leaves, for garnish
Directions
I start by preheating the oven to 425°F (220°C). While it heats, I combine the sliced Brussels sprouts in a bowl with olive oil, maple syrup, garlic powder, salt, and black pepper. I toss everything well until the sprouts are evenly coated.
Next, I spread the Brussels sprout mixture evenly over the flatbread, making sure it’s distributed all the way to the edges. I place the flatbread on a baking sheet and bake for 12–15 minutes, until the Brussels sprouts are tender and slightly caramelized around the edges.
While it bakes, I season the ricotta cheese in a small bowl with a pinch of salt and pepper to enhance its flavor. When the flatbread comes out of the oven, I spread the seasoned ricotta evenly over the warm Brussels sprouts. Then I sprinkle on the chopped walnuts and crumbled feta cheese.
To finish, I return the flatbread to the oven for about 5 more minutes to let the cheese warm through. Once done, I garnish it with fresh thyme leaves, slice it, and serve immediately while it’s still warm and crispy.
Servings and Timing
This recipe makes about 4 slices. It takes around 10 minutes to prep and 15 minutes to bake, for a total time of approximately 25 minutes.
Variations
Sometimes I like to drizzle a little extra maple syrup or balsamic glaze over the top for extra flavor. For a more indulgent version, I add caramelized onions or roasted garlic before baking. If I want a sharper flavor, I substitute blue cheese for feta. For a dairy-free option, I use vegan ricotta and skip the feta.
Storage/Reheating
I store leftover flatbread slices in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a preheated oven at 375°F for about 5–7 minutes until the crust is crisp again. I avoid microwaving since it softens the flatbread.
FAQs
Can I use homemade flatbread for this recipe?
Yes, I often make my own — it gives a fresher flavor and crispier texture.
What’s the best type of flatbread to use?
I like using naan or thin pizza crust for a sturdy base that still crisps up nicely.
Can I use frozen Brussels sprouts?
Fresh ones work best for caramelization, but thawed and well-dried frozen sprouts can work in a pinch.
Can I make this ahead of time?
I prep the toppings ahead, but I bake the flatbread fresh for the best texture.
What can I use instead of ricotta?
Goat cheese or cream cheese make great substitutes for a similar creamy base.
How do I make it more filling?
I add grilled chicken, roasted chickpeas, or a poached egg on top to make it a full meal.
Can I make it nut-free?
Yes, I simply omit the walnuts or use toasted pumpkin seeds instead for crunch.
How do I keep the flatbread crispy?
I bake it on a preheated pizza stone or directly on the oven rack for a crisper crust.
Can I add other vegetables?
Absolutely. I’ve tried it with thinly sliced mushrooms, caramelized onions, or roasted red peppers for extra flavor.
What pairs well with this flatbread?
I like serving it with a simple arugula salad dressed in lemon vinaigrette or alongside a warm bowl of soup.
Conclusion
This Maple Brussels Sprout Flatbread is an easy yet impressive recipe that brings together bold, balanced flavors in every bite. The sweet maple syrup, savory cheese, and nutty Brussels sprouts create a dish that’s both rustic and refined. Whether I serve it as a quick lunch, elegant appetizer, or a light dinner, it always earns compliments — and I love how effortless it is to prepare.
