Description
A rich and festive gratin featuring roasted Brussels sprouts and sweet potatoes, topped with creamy Brie, crunchy walnuts, and a sweet-tart cranberry drizzle.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 8 oz Brie cheese, rind removed and sliced
- 1/2 cup walnuts, roughly chopped
- 1/2 cup fresh cranberries
- 1/4 cup maple syrup
- 1 tbsp balsamic vinegar
- 1/4 cup heavy cream
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss Brussels sprouts and sweet potato with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Transfer roasted vegetables to a greased baking dish. Pour heavy cream evenly over the top. Arrange Brie slices over the vegetables and sprinkle with walnuts.
- Bake for 10-15 minutes until cheese is melted and bubbly.
- While baking, combine cranberries, maple syrup, and balsamic vinegar in a small saucepan. Simmer over medium heat for 5-7 minutes until cranberries burst and sauce thickens slightly. Drizzle over the gratin before serving.
Notes
You can customize the seasonings to taste.