Caramelized Brussels Sprouts & Sweet Potato Sheet Pan with Whipped Ricotta, Cranberries & Maple Pecans
Ingredients
Sheet Pan Vegetables
1 lb (450 g) Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
Maple Pecans
1/2 cup pecans
1 1/2 tbsp pure maple syrup
Pinch of salt
Whipped Ricotta
1 cup whole milk ricotta
1 tbsp olive oil
1 tbsp lemon juice
Salt, to taste
To Finish
1/3 cup dried cranberries
Fresh thyme or parsley, for garnish
Directions
1. Roast the Vegetables
Preheat oven to 425°F (220°C). Toss Brussels sprouts and sweet potatoes with olive oil, salt, pepper, smoked paprika, and garlic powder. Spread evenly on a large sheet pan. Roast for 30–35 minutes, flipping halfway, until deeply caramelized and tender.
2. Prepare the Maple Pecans
While vegetables roast, heat a small skillet over medium heat. Add pecans, maple syrup, and a pinch of salt. Toast for 2–3 minutes, stirring constantly, until glossy and fragrant. Remove from heat and let cool.
3. Make the Whipped Ricotta
In a food processor or bowl, whip ricotta with olive oil, lemon juice, and salt until smooth and creamy.
4. Assemble
Transfer roasted vegetables to a serving platter. Dollop or spread whipped ricotta over the top. Sprinkle with dried cranberries and maple pecans.
5. Serve
Garnish with fresh herbs and serve warm as a stunning vegetarian main or hearty side dish.
Nutritional Information (Approximate per serving, serves 4)
Calories: 420 kcal
Protein: 14 g
Carbohydrates: 44 g
Fat: 22 g
Fiber: 7 g
Sugar: 12 g
