For chilli honey, place honey, chilli and salt in a small saucepan, simmer over low heat for a minute, add vinegar, allow to cool and pour into a jar.
For whipped ricotta, place ricotta, cream, lemon zest and salt in a food processor and blitz until smooth and thick.
Preheat oven to 190°C, place brussel sprouts and lemon slices into a medium bowl, drizzle with olive oil, season and toss to mix through.
Place cut side down on a baking paper lined tray and roast for 20 minutes or until slightly charred.
. Pile brussel sprouts onto a serving plate, add a large dollop of whipped ricotta, creating a divet to hold the chilli honey. Drizzle with chilli honey and garnish with mint leaves.
