Yum! This was a really easy and delish weeknight dish. Cutting the Brussels sprouts took the bulk of the prep time. For a little extra protein, I added some roasted navy beans (tossed in olive oil, salt, and pepper then roasted until they started to get a little crispy). The ricotta mixture needed a bit of salt too ((I went with the parsley/chives combo and went heavier on the garlic). The whole family enjoyed it!
