Description
A vibrant and cozy sheet pan meal featuring sweet and savory maple-roasted vegetables, creamy whipped ricotta, tart cranberries, and crunchy buttered pecans.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 3 tbsp olive oil
- 3 tbsp pure maple syrup
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup whole milk ricotta cheese
- 2 tbsp honey
- 1/2 cup dried cranberries
- 1/2 cup pecans
- 2 tbsp unsalted butter
- Fresh thyme for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a large bowl, toss Brussels sprouts and sweet potato with olive oil, maple syrup, smoked paprika, salt, and pepper. Spread evenly on the prepared sheet pan.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and caramelized.
- While vegetables roast, whip ricotta and honey together in a small bowl until smooth. Set aside.
- In a small skillet over medium heat, melt butter. Add pecans and toast for 3-4 minutes, stirring frequently, until fragrant. Remove from heat.
- To serve, spread whipped ricotta on a platter. Top with roasted vegetables, sprinkle with dried cranberries and buttered pecans. Garnish with fresh thyme if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American