Roasted Broccoli with Whipped Ricotta, Pomegranate, and Chili Crisp

As we enter the holiday season I am thinking about appetizers that are festive-looking, delicious, and easy. Roasted Broccoli with Whipped Ricotta, Pomegranate, and Chili Crisp is beautiful in a holiday way – green broccoli topped with jewel-like pomegranate seeds. It melds spicy and sweet, crunchy and creamy, salty and acidic. And it couldn’t be any easier.

You can serve this as an appetizer, using the broccoli pieces to scoop up the whipped ricotta, pom seeds, and yummy chili crisp and balsamic (which you need for the slightest bit of acidic sweetness). Or you can serve it, as I did, alongside a steak and a salad, spooned out onto the plate. Either way you won’t likely have leftovers.

If you like the idea of the whole concoction but have someone near and dear who is not a fan of broccoli, try roasted cauliflower or carrots or brussels…or whatever. Just think of this as a basic foundation – creamy whipped ricotta, spicy-crunchy chili crisp, sweet pomegranate, and sweetly acidic balsamic reduction – for whatever veg you’re a fan of.

Serve this as an appetizer, using the broccoli pieces to scoop up the whipped ricotta, pom seeds, and yummy chili crisp and balsamic (which you need for the slightest bit of acidic sweetness). Or you can serve it alongside a steak and a salad, spooned out onto the plate. Either way you won’t likely have leftovers.

Roasted Broccoli with Whipped Ricotta, Pomegranate, and Chili Crisp

1 pound broccoli crowns, trimmed and cut into 1- to 1½-inch pieces (including stems)
2 tablespoons olive oil
Kosher salt
Freshly ground pepper
2 cups whole milk ricotta
½ cup pomegranate seeds (you can buy these in the refrigerated part of the produce section at the grocery)
Chili crisp
Balsamic reduction

Preheat the oven to 425 degrees and line a sheet pan with parchment paper.

Place the broccoli on the prepared pan, drizzle with the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper, and use your hands to toss. Spread the broccoli in an even layer and roast for 15 minutes. Use tongs to flip the pieces of broccoli so they brown all over, and roast for another 10 minutes, until the broccoli begins to char a little bit.

In the meantime, place the ricotta and ¼ teaspoon salt in a food processor or powerful blender. Process until the ricotta is smooth, about 2 minutes.

Use the back of a spoon to spread the whipped ricotta on a medium serving platter. Arrange the roasted broccoli on top of the ricotta. Sprinkle pomegranate seeds over the broccoli, then drizzle with chili crisp and balsamic reduction. Sprinkle a little more salt over the top and serve.