Cranberry, Brussels Sprouts and Brie Skillet Nachos
Brussels sprouts and cranberries…on nachos? Hear us out: When you pair these flavors with extremely melty Brie cheese and a bit of sharp white cheddar, you get the most addictive (not to mention seasonal) salty-sweet combination imaginable. Bonus points if you feel like topping these cranberry, brussels sprouts and Brie skillet nachos with leftover shredded turkey.
Sweet Potatoes and Brussels Sprouts
Nonstick spray, as needed
1 red onion, diced
1 large sweet potato, peeled and diced
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
2 cups shredded brussels sprouts
Tortilla chips, as needed
¾ cup prepared cranberry sauce
1 cup shredded white cheddar cheese
8 ounces Brie cheese, thinly sliced
Freshly ground black pepper
Fresh parsley, for serving
1. Make the Sweet Potatoes and Brussel Sprouts: Preheat the oven to 400°F. Lightly grease a baking sheet with nonstick spray.
2. Spread the onion and sweet potatoes on the baking sheet and drizzle evenly with the olive oil. Toss with the rosemary and garlic powder; season with salt and pepper.
3. Roast until the sweet potatoes are tender and beginning to brown, 12 to 15 minutes. Add the shredded brussels sprouts to the baking sheet and toss well to combine. Return the baking sheet to the oven until the veggies are golden brown all over, 7 to 10 more minutes.
4. Make the Nachos: Arrange the tortilla chips in an even layer in a large skillet. Dollop three-quarters of the cranberry sauce all over the chips. Top with three-quarters of the vegetables. Arrange the white cheddar and Brie in an even layer on top and then finish with a layer of the remaining cranberry sauce and vegetable mixture.
5. Transfer the skillet to the oven and bake until the cheeses are very melted, 15 to 18 minutes. Remove the skillet from the oven and serve immediately, garnished with freshly ground black pepper and parsley.
Sweet Potatoes and Brussel Sprouts