Description
A rich and festive gratin featuring roasted Brussels sprouts and sweet potatoes, topped with creamy Brie, crunchy walnuts, and a sweet-tart cranberry drizzle.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
- 8 oz Brie cheese, rind removed and cubed
- 1/2 cup walnuts, roughly chopped
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- 1/2 cup fresh or frozen cranberries
- 1/4 cup maple syrup
- 1 tbsp balsamic vinegar
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). In a large bowl, toss Brussels sprouts and sweet potatoes with heavy cream, garlic, thyme, salt, and pepper.
- Arrange the vegetable mixture in a single layer in a greased baking dish. Scatter cubed Brie evenly over the top.
- Cover with foil and bake for 25 minutes. Remove foil, sprinkle walnuts over the gratin, and bake uncovered for another 10-15 minutes, until vegetables are tender and top is golden.
- While baking, make the cranberry drizzle: In a small saucepan, combine cranberries, maple syrup, and balsamic vinegar. Simmer over medium heat for 8-10 minutes, until cranberries burst and sauce thickens slightly. Let cool.
- Drizzle the cranberry sauce over the baked gratin before serving warm.
Notes
You can customize the seasonings to taste.