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Cranberry, Brussels Sprouts, and Brie Skillet Nachos

Cranberry, Brussels Sprouts, and Brie Skillet Nachos
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Thank you PureWow for the recipe!

Ingredients

Sweet Potatoes and Brussels Sprouts: 

  • 1 red onion (diced)

  • 1 large sweet potato (peeled and diced)

  • 2 Tbsp extra-virgin olive oil 

  • 2 tsp chopped fresh rosemary

  • 1 tsp garlic powder

  • Kosher salt and freshly ground black pepper

  • 2 cups shredded brussels sprouts

Nachos:

  • Tortilla chips (as needed)

  • ¾ cup prepared cranberry sauce

  • 1 cup shredded white cheddar cheese

  • 8 oz. Brie cheese (thinly sliced)

  • Freshly ground black pepper

  • Fresh parsley (for serving)

Instructions

  1. Preheat the oven to 400°F and lightly grease a baking sheet with nonstick spray.

  2. Spread the onion and sweet potatoes on the baking sheet and drizzle them evenly with olive oil. Toss them with rosemary and garlic powder and season with salt and pepper. 

  3. Roast them until the sweet potatoes are tender and begin to brown — about 12-15 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, 7-10 minutes. 

  4. 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, 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 — 15-18 minutes. Remove the skillet from the oven and serve immediately. Garnish with freshly ground black pepper and parsley.

Find it online: https://shesafullonmonet.com/unique-thanksgiving-appetizers/