Description
A vibrant, sweet-and-savory 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
- 1 large sweet potato, peeled and cubed
- 3 tbsp olive oil
- 2 tbsp maple syrup, divided
- 1 tsp smoked paprika
- 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
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss Brussels sprouts and sweet potato with olive oil, 1 tbsp maple syrup, smoked paprika, salt, and pepper on a sheet pan.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and caramelized.
- While roasting, whip ricotta and heavy cream in a bowl until smooth. Set aside.
- In a small skillet over medium heat, melt butter. Add pecans and remaining 1 tbsp maple syrup, stirring for 3-4 minutes until toasted and glazed.
- Spread whipped ricotta on a serving platter, top with roasted vegetables, and sprinkle with cranberries and maple pecans.
Notes
You can customize the seasonings to taste.