CRISPY BRUSSELS WITH WHIPPED RICOTTA & HAZELNUTS!

1. Preheat oven to 450. Place a sheet pan in the oven while it preheats. 2. Add the brussels sprouts plus 2 tbsp avocado oil, the honey, the salt and pepper to a bowl. Toss to coat. Add the thyme and toss again. 3. Remove the sheet pan from the oven and add the remaining oil to the pan, then the brussels sprouts face down. Place them in the oven for 30 minutes, flipping after 20 minutes. 4. While the Brussels roast, make the ricotta. Add the ricotta, salt, pepper and zest to a mixing bowl, and use a hand mixer to blend until fluffy. Place in the refrigerator until ready to use. 5. Toast the hazelnuts. Add them to a skillet over medium heat for about 5-10 minutes, tossing them a few times. Add them to a kitchen towel and cover for 1 minute. Rub the hazelnuts between hands to remove the loose skins and discard the skins. Roughly chop them and set aside. 6. Spread the ricotta onto a plate, top with the Brussels, then the hazelnuts, dates, Parmesan and a drizzle of honey.