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Cranberries & Maple Pecans Recipe

Cranberries & Maple Pecans Recipe
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★★★★★

4.8 from 20 reviews

A vibrant and delicious sheet pan recipe featuring caramelized Brussels sprouts and sweet potatoes, topped with creamy whipped ricotta, tart dried cranberries, and sweet maple-glazed pecans. Perfect for a wholesome side or a light vegetarian meal that’s packed with flavor and texture.

Ingredients

Scale

For the Roasted Vegetables

  • 3 cups Brussels sprouts, trimmed and halved
  • 2 large sweet potatoes, peeled and cubed
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste

For the Whipped Ricotta

  • 1 cup whole milk ricotta
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Salt to taste

For the Maple Pecans

  • ½ cup pecans, roughly chopped
  • 2 tablespoons pure maple syrup
  • Pinch of salt

For Topping

  • ⅓ cup dried cranberries

Instructions

  1. Roast the Vegetables: Preheat your oven to 200°C (400°F). Place the trimmed and halved Brussels sprouts along with peeled and cubed sweet potatoes on a large sheet pan. Drizzle with olive oil, then season with dried thyme, smoked paprika, salt, and black pepper. Toss everything well to ensure an even coating and spread the vegetables out in a single, even layer. Roast for 30 to 35 minutes, flipping halfway through, until they are tender on the inside and beautifully caramelized on the outside.
  2. Prepare the Maple Pecans: While the vegetables roast, heat a small skillet over medium-low heat and add the roughly chopped pecans, pure maple syrup, and a pinch of salt. Stir constantly for 3 to 4 minutes until the pecans are glossy and lightly caramelized. Transfer them onto parchment paper and let cool completely to set the glaze.
  3. Whip the Ricotta: In a food processor or a bowl, combine the whole milk ricotta, olive oil, fresh lemon juice, and salt. Blend or whisk until the mixture becomes smooth, light, and creamy, perfect for spreading.
  4. Assemble: Spread the whipped ricotta onto a serving platter or directly onto the cooled sheet pan. Layer the roasted Brussels sprouts and sweet potatoes evenly over the ricotta. Sprinkle dried cranberries and the cooled maple pecans on top for a contrast of textures and a burst of flavor.
  5. Serve: This dish can be served warm or at room temperature, making it versatile for any meal or occasion. Enjoy the combination of caramelized vegetables with creamy ricotta and sweet-tart toppings!

Notes

  • For extra flavor, you can add a drizzle of balsamic glaze over the finished dish.
  • Make sure to flip the veggies halfway through roasting to ensure even caramelization.
  • Maple pecans can be made in advance and stored in an airtight container for up to a week.
  • Use fresh lemon juice for the ricotta to enhance its brightness.
  • To make this vegan, substitute ricotta with a plant-based ricotta alternative and use maple syrup and olive oil accordingly.

Nutrition

Keywords: Brussels sprouts, sweet potato, sheet pan, caramelized vegetables, whipped ricotta, maple pecans, roasted vegetables, fall recipes, vegetarian

Find it online: https://maicook.com/cranberries-and-maple-pecans-recipe/