Description
A colourful and comforting tray bake featuring caramelized Brussels sprouts, tender sweet potatoes, creamy burrata, toasted pecans, dried cranberries, and a glossy cranberry maple glaze. Perfect for weeknight dinners, holiday tables, or festive family meals.
Ingredients
For the Roasted Vegetables
1 1/2 lb (680 g) Brussels sprouts, trimmed and halved
2 large sweet potatoes (about 600 g), peeled and cut into bite-sized cubes
2 tbsp olive oil
1 tbsp maple syrup
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
For the Cranberry Maple Glaze
1/3 cup (80 g) cranberry sauce
2 tbsp maple syrup
1 tbsp fresh orange juice
1 tsp balsamic vinegar
1/2 tsp Dijon mustard
Pinch of salt
For the Topping
8 oz (225 g) burrata cheese
1/3 cup (40 g) pecans, roughly chopped
1/3 cup (40 g) dried cranberries
2 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 tbsp pomegranate seeds, optional
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the halved Brussels sprouts and sweet potato cubes in a large bowl. Add the olive oil, maple syrup, garlic powder, smoked paprika, dried thyme, salt, and black pepper.
3. Toss thoroughly until the vegetables are evenly coated with the oil and seasonings.
4. Spread the Brussels sprouts and sweet potatoes across the prepared baking sheet in a single layer. Place the Brussels sprouts cut-side down where possible.
5. Roast for 30–40 minutes. Turn the sweet potatoes halfway through cooking and gently move the Brussels sprouts if needed. Continue roasting until the sweet potatoes are tender and golden and the Brussels sprouts are deeply browned with crisp edges.
6. While the vegetables are roasting, combine the cranberry sauce, maple syrup, fresh orange juice, balsamic vinegar, Dijon mustard, and a pinch of salt in a small saucepan.
7. Warm the glaze over low heat for 3–5 minutes, stirring occasionally, until smooth, glossy, and slightly thickened. Remove from the heat and set aside.
8. Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let cool slightly.
9. Remove the roasted vegetables from the oven. Drizzle about two-thirds of the cranberry maple glaze over them and gently toss to coat without overmixing.
10. Transfer the hot roasted vegetables to a large serving platter. Gently tear the burrata into pieces and arrange it over the warm Brussels sprouts and sweet potatoes.
11. Scatter the toasted pecans and dried cranberries evenly over the tray bake.
12. Drizzle the remaining cranberry maple glaze over the burrata and roasted vegetables.
13. Finish with fresh parsley and thyme leaves. If desired, scatter pomegranate seeds over the top.
14. Serve immediately while the vegetables are warm, the burrata is creamy, and the pecans are crunchy.
Notes
Cut the sweet potatoes into similar-sized cubes so they cook evenly and caramelize well. Place the Brussels sprouts cut-side down to encourage deeper browning and crisp edges. Do not overcrowd the baking sheet, as the vegetables may steam instead of roasting. Add the glaze after roasting to keep it fresh and glossy while allowing the vegetables to develop good colour. Toast the pecans for a few minutes before serving to intensify their flavour and crunch. Add the burrata at the end rather than baking it so it stays creamy and distinct. Fresh mozzarella, goat cheese, or crumbled feta can be used instead of burrata. The vegetables can be prepared several hours ahead and refrigerated until ready to roast. The cranberry maple glaze can be prepared ahead and refrigerated. Gently warm it before serving if it becomes too thick. Fresh cranberries can be used as a garnish, but they are not a direct substitute for dried cranberries. For a vegetarian meal, serve with a green salad, crusty bread, quinoa, or farro. The tray bake can also be served slightly cooled or at room temperature, although it is best when the vegetables are warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American