Description
A vibrant, seasonal sheet pan dish featuring caramelized Brussels sprouts and sweet potatoes, topped with creamy whipped ricotta, tart dried cranberries, and crunchy maple-glazed pecans.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
- 3 tbsp olive oil
- 2 tbsp maple syrup, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 cup whole milk ricotta
- 2 tbsp heavy cream
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1 tbsp butter
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts and sweet potatoes with olive oil, 1 tbsp maple syrup, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared sheet pan.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and caramelized at the edges.
- While vegetables roast, prepare whipped ricotta: In a medium bowl, whisk ricotta and heavy cream until smooth and slightly fluffy. Season with a pinch of salt. Set aside.
- For maple pecans: In a small skillet over medium heat, melt butter. Add pecans and remaining 1 tbsp maple syrup. Cook, stirring constantly, for 3-4 minutes until pecans are toasted and coated. Remove from heat.
- To serve, spread whipped ricotta on a platter or individual plates. Top with roasted vegetables, sprinkle with dried cranberries and maple pecans. Garnish with fresh thyme.
Notes
You can customize the seasonings to taste.