Try this simple flatbread with roasted brussels sprouts, ricotta cheese and balsamic glaze when you need a delicious appetizer for fall. Cut each naan into pieces to share, or enjoy the whole flatbread on your own, we won’t judge.

Balsamic Brussels Sprout and Ricotta Flatbread
Yield: 2 flatbreads; serves 4 to 6

1 lb brussels sprouts, halved or quartered depending on size
2 tablespoons olive oil
3/4 teaspoon kosher salt
1 cup ricotta
Zest of 1 lemon
2 pieces of naan flatbread
1/4 cup balsamic glaze
1/4 cup roasted sunflower seeds
1/2 teaspoon freshly ground pink peppercorns
1/2 teaspoon flaky sea salt

1) Preheat an oven to 400 degrees F. Toss the brussels sprouts with olive oil and 1/2 teaspoon of kosher salt on a rimmed baking sheet and roast until tender and charred in spots, tossing halfway through, about 30 minutes.

2) Meanwhile, in a small bowl mix together the ricotta with the lemon zest and remaining 1/4 teaspoon of kosher salt until combined. Set aside. Also, preheat a grill pan over medium high heat and warm the naan bread on both sides, about 4 minutes.

3) To assemble, evenly spread the ricotta mixture onto each piece of naan, then top with the roasted brussels sprouts. Drizzle with the balsamic glaze and sprinkle with the sunflower seeds. Finish the flatbreads with the freshly ground pink peppercorns and a pinch of flaky sea salt. Cut each piece of naan into 6 pieces (12 total) and serve immediately.

*Cook’s Note: If you cannot find balsamic glaze in your grocery store, simply add 1 cup of balsamic vinegar to a small saucepan and bring to a simmer of medium heat. Let the balsamic vinegar simmer until it has reduced by half and has a syrupy consistency.