Mediterranean Brussels Sprout & Sweet Potato Gratin with Brie, Walnuts & Cranberry Drizzle

This Mediterranean-inspired gratin is cozy, layered, and quietly elegant. Roasted sweet potatoes bring natural sweetness, Brussels sprouts add a gentle bite, and creamy Brie melts into everything without overwhelming it. Toasted walnuts add crunch, while a light cranberry drizzle gives a subtle sweet-tart finish that lifts the whole dish. It works as a vegetarian main for cooler evenings or as a standout side for festive meals. Despite the rich flavors, it feels balanced and thoughtful rather than heavy.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 to 6

Ingredients

    For the gratin:

• 500 g sweet potatoes, peeled and thinly sliced
• 300 g Brussels sprouts, trimmed and halved
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon dried thyme
• 150 g Brie cheese, rind removed and sliced
• 1/3 cup walnuts, roughly chopped

    For the cream mixture:

• 1 cup cooking cream or light cream
• 1/2 cup milk
• 1 clove garlic, finely grated
• 1/4 teaspoon nutmeg

    For the cranberry drizzle:

• 1/2 cup dried cranberries
• 1/3 cup orange juice or water
• 1 teaspoon honey

Instructions:

1. Preheat the oven to 190°C. Lightly grease a medium baking dish with olive oil.
2. Toss the sliced sweet potatoes with half the olive oil, salt, pepper, and thyme. Spread on a baking tray and roast for 15 minutes until just starting to soften.
3. See also  Honey Garlic Chicken Stir Fry
4. In a bowl, toss Brussels sprouts and red onion with the remaining olive oil, salt, and pepper. Set aside.
5. In a small saucepan, combine cream, milk, garlic, and nutmeg. Warm gently over low heat for 3 to 4 minutes. Do not boil.
6. Arrange half of the roasted sweet potatoes in the baking dish. Top with half of the Brussels sprout mixture.
7. Layer half of the Brie slices over the vegetables.
8. Repeat the layers with remaining sweet potatoes, Brussels sprouts, and Brie.
9. Pour the warm cream mixture evenly over the dish, pressing gently so it settles between layers.
10. Cover loosely with foil and bake for 25 minutes. Remove foil, sprinkle walnuts on top, and bake uncovered for another 10 minutes until golden and bubbling.
11. While baking, simmer cranberries with orange juice and honey for 5 to 7 minutes until thickened. Drizzle lightly over the gratin before serving.

Tips

1. Slice sweet potatoes thinly so they cook evenly without turning mushy.
2. Pre-roasting prevents excess moisture in the final dish.
3. Remove the rind from Brie for smoother melting.
4. Warm cream absorbs garlic flavor more evenly.
5. Season each layer lightly for balanced taste.
6. Press layers gently but do not compact them.
7. Toast walnuts briefly for deeper flavor.
8. Keep the cranberry drizzle light, not saucy.
9. Rest the gratin for 10 minutes before slicing.
10. Use a shallow dish for better browning.

Variations

1. Add baby spinach between layers for extra greens.
2. Replace Brie with Camembert or mild goat cheese.
3. Use pecans instead of walnuts for a sweeter crunch.
4. Add cooked lentils for a heartier vegetarian main.
5. Swap cranberries with pomegranate molasses drizzle.
6. See also  roasted cauliflower and couscous salad recipe
7. Add rosemary instead of thyme for earthier notes.
8. Use oat cream for a dairy-light option.
9. Add a pinch of chili flakes for subtle heat.
10. Layer thin apple slices with sweet potatoes.
11. Make it vegan using cashew cream and dairy-free cheese.

Q & A

Can I make this ahead of time?
Yes, assemble it a day ahead and bake before serving.

Will Brussels sprouts taste bitter?
Roasting and cream mellow their bitterness.

Can I skip the cranberry drizzle?
Yes, but it adds contrast and balance.

Is this dish very rich?
It is creamy but balanced by vegetables and acidity.

Can I freeze leftovers?
Freezing is not recommended due to texture changes.

What can I serve with it?
A simple green salad or roasted chicken works well.

Can I use frozen Brussels sprouts?
Fresh is better, but thaw and dry frozen ones well.

How do I know it’s done?
A knife should slide easily through the center.

Is it gluten-free?
Yes, as written.

Can I double the recipe?
Yes, use a larger dish and add baking time.

Nutrition

(Approximate per serving)

Calories: 420

Carbohydrates: 38 g

Protein: 12 g

Fat: 25 g

Fiber: 6 g

Sodium: 480 mg

Conclusion

Mediterranean Brussels Sprout & Sweet Potato Gratin with Brie, Walnuts & Cranberry Drizzle is comfort food with intention. It brings together creamy, roasted, crunchy, and bright elements in a way that feels special without being complicated. Whether served at a holiday table or a quiet dinner at home, it is a dish that invites slowing down and enjoying each layered bite.