Caramelized Brussels Sprouts & Sweet Potato Sheet Pan with Whipped Ricotta, Cranberries & Maple Pecans
Ingredients
For the Sheet Pan Roast:
1 lb Brussels sprouts, trimmed and halved
2 large sweet potatoes, peeled and cut into 1-inch cubes
3 tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp smoked paprika
1/4 tsp cracked black pepper
For the Maple Pecans:
1/2 cup pecan halves
1 tbsp maple syrup
1/4 tsp ground cinnamon
1 pinch flaky sea salt
For the Whipped Ricotta:
1 cup whole milk ricotta
1 tbsp Greek yogurt, plain
1 tsp lemon zest
1/2 tsp fresh thyme, minced
For Garnish:
1/3 cup dried cranberries
1 tbsp hot honey, for drizzling
1/4 cup fresh flat-leaf parsley, chopped
Directions
Preheat oven to 400°F and line a large sheet pan with parchment paper.
Toss the Brussels sprouts and sweet potato cubes with olive oil, salt, smoked paprika, and pepper directly on the pan until evenly coated.
Spread the vegetables in a single layer and roast for 25 to 30 minutes, tossing halfway through, until the sweet potatoes are tender and the sprouts are deeply caramelized.
While the vegetables roast, combine pecans, maple syrup, cinnamon, and salt in a small skillet over medium heat; stir constantly for 3 to 5 minutes until the syrup glazes the nuts, then remove to cool.
In a medium bowl, whisk the ricotta, Greek yogurt, lemon zest, and thyme together until light and fluffy.
Spread the whipped ricotta in a thick layer across the bottom of a serving platter.
Pile the roasted vegetables over the ricotta base.
Top with the maple pecans, dried cranberries, and fresh parsley.
Finish with a generous drizzle of hot honey and an extra pinch of flaky salt.
Nutritional Info (per serving, serves 4)
Calories: 410
Protein: 9g
Carbohydrates: 44g
Fat: 24g
Fiber: 8g
Sugar: 18g
Sodium: 380mg