Let’s talk veggie magic! This Caramelized Brussels Sprouts & Sweet Potato Sheet Pan with Whipped Ricotta, Cranberries & Maple Pecans is a total showstopper for your next dinner party or cozy family night in. Roasted Brussels sprouts and sweet potatoes mingle with creamy whipped ricotta, a tumble of sweet-tart dried cranberries, and crunchy maple-glazed pecans. The combination of caramelized veggies, creamy cheese, and that delightful topping creates a dish that’s hearty, sophisticated, and comforting all at once—a flavor-packed celebration of Cranberries & Maple Pecans you’ll crave all season long.
Ingredients You’ll Need
The ingredients here are simple, but each one is chosen for maximum impact—developing layers of taste, texture, and color that keep every bite interesting. Let’s see how every component helps Cranberries & Maple Pecans shine!
- Brussels sprouts: Trimmed and halved for extra caramelization; their nutty flavor is irresistible when roasted.
- Sweet potatoes: Peeled and cubed to add natural sweetness and gorgeous color to the tray.
- Olive oil: Helps the veggies roast evenly and gets those lovely crisp edges.
- Salt: Essential to boost all those savory and sweet flavors.
- Black pepper: Adds a gentle warmth and balance to the sweetness.
- Smoked paprika: Brings a subtle depth and smokiness to the vegetables.
- Garlic powder: Gives garlicky backbone without overpowering the other ingredients.
- Pecans: The star nut in Cranberries & Maple Pecans, offering buttery crunch and richness.
- Pure maple syrup: For that signature sticky-sweet glaze on the pecans.
- Whole milk ricotta: Whipped for luscious creaminess—it’s the perfect bed for your veggies.
- Lemon juice: Adds brightness and keeps the whipped ricotta from feeling too heavy.
- Dried cranberries: An essential pop of tartness and chew, balancing the rich and savory elements.
- Fresh thyme or parsley: For a fresh, vibrant finishing touch.
How to Make Cranberries & Maple Pecans
Step 1: Roast the Vegetables
Heat your oven to 425°F (220°C) and grab your largest sheet pan—space is key so everything can caramelize, not steam! Toss the Brussels sprouts and sweet potato cubes with olive oil, salt, black pepper, smoked paprika, and garlic powder. Spread them out in an even layer (don’t crowd), then roast for 30 to 35 minutes, flipping halfway through. You’re looking for deep golden edges and irresistible tenderness. This is where the flavor foundation for Cranberries & Maple Pecans really develops.
Step 2: Prepare the Maple Pecans
While the veggies transform in the oven, heat a small skillet over medium heat. To make those addictive maple pecans, add the pecans, maple syrup, and a pinch of salt. Stir constantly for 2 to 3 minutes, until the nuts are glossy and the syrup has caramelized. Remove from heat and let them cool—they’ll crisp up as they stand, giving you the perfect sweet crunch in every bite of Cranberries & Maple Pecans.
Step 3: Make the Whipped Ricotta
While everything else cools slightly, grab your ricotta and whip it in a food processor or bowl with olive oil, lemon juice, and a pinch of salt. It should be ultra smooth, almost cloud-like—think of it as the decadent base for your roasted veggies and Cranberries & Maple Pecans toppings. If you’re after an extra silky texture, let the food processor run an extra minute.
Step 4: Assemble the Sheet Pan
Now for the fun part! Transfer those golden roasted veggies to a roomy serving platter or straight onto the sheet pan if you love a rustic look. Dollop or spread that whipped ricotta over the vegetables (don’t be shy!), then scatter with dried cranberries and the beautiful, crunchy maple pecans. Every piece gets a little bit of creamy, sweet, and crunchy action!
Step 5: Serve and Savor
Garnish the finished dish with fresh thyme or parsley—the green pops against the jeweled cranberries and bronzed pecans. Serve warm as a vegetarian main or hearty side, and get ready for rave reviews. Every forkful of your Cranberries & Maple Pecans masterpiece is a dreamy balance of sweet, savory, creamy, and crisp!
How to Serve Cranberries & Maple Pecans
Garnishes
A final flourish of fresh herbs—think feathery thyme leaves or chopped parsley—does more than look pretty. It brightens every bite and ties all the flavors together. If you’re feeling extra, add a little lemon zest for a zippy finish that lifts the creamy ricotta and makes those Cranberries & Maple Pecans pop visually and flavor-wise.
Side Dishes
This dish is hearty and satisfying, but it welcomes company! Serve alongside a simple mixed green salad tossed with citrus vinaigrette or a platter of farro with roasted garlic. For a festive spread, pair your Cranberries & Maple Pecans centerpiece with spiced wild rice or a creamy gratin. It easily shines either as the star or as part of an abundant holiday table.
Creative Ways to Present
Bring restaurant vibes home by layering everything in a shallow, wide bowl for dramatic color contrast. Or try individual servings: a base of whipped ricotta in small ramekins topped with warm roasted veggies, then finished with the signature Cranberries & Maple Pecans. It’s a cozy, chic starter for dinner parties or special family meals.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully! Simply transfer any uneaten Cranberries & Maple Pecans (assembled or just the components) to an airtight container. The vegetables, whipped ricotta, and toppings will keep well for up to three days in the fridge, and you can always refresh with a quick warm-up or a new sprinkle of herbs right before serving.
Freezing
While the whipped ricotta is best enjoyed fresh, the roasted veggies and maple pecans freeze surprisingly well. Cool them completely, then store them in an airtight container or freezer bag for up to two months. Let them thaw overnight in the fridge and reheat gently. For best texture, add fresh ricotta and cranberries after reheating.
Reheating
For that just-roasted taste, spread the vegetables and maple pecans on a sheet pan and warm them in a 350°F (175°C) oven for about 10 minutes. Warm the ricotta gently in the microwave or let it sit at room temperature for about 30 minutes to take the chill off. Reassemble with fresh cranberries and herbs right before serving for peak flavor.
FAQs
Can I use store-bought whipped ricotta instead?
Absolutely! Store-bought whipped ricotta works in a pinch, but adding your own olive oil and lemon juice makes it extra luxurious for this Cranberries & Maple Pecans dish.
What if I don’t have smoked paprika?
Regular paprika or even a pinch of chili powder can step in for smoked paprika. The smoky note adds depth, but the dish is still delicious without it.
Is there a nut-free option for the maple pecans?
Yes! You can swap the pecans for pumpkin seeds (pepitas) or even sunflower seeds and glaze them the same way for nut-free crunch that still plays beautifully with the cranberries.
Can I prepare Cranberries & Maple Pecans in advance for a holiday meal?
Definitely. Both the roasted vegetables and whipped ricotta can be made a day ahead. Assemble just before serving with freshly toasted maple pecans and cranberries so the textures stay crisp and lively.
Is this dish gluten-free?
Yes, as written, this Cranberries & Maple Pecans recipe is naturally gluten-free—just be sure to double-check your ingredients, especially the ricotta, if avoiding gluten for allergy reasons.
Final Thoughts
There’s something special about sharing a dish like Cranberries & Maple Pecans, where every bite feels like a celebration. Whether you’re cooking for a crowd or just shaking up a weeknight meal, this vibrant combo delivers comfort and a little wow-factor every time. Trust me: once you taste how the caramelized veggies, whipped ricotta, tart cranberries, and maple pecans come together, you’ll be inspired to make it again and again!