Cranberry, Brussels Sprouts and Brie Skillet Nachos

Step 2

Make the Sweet Potatoes and Brussel Sprouts: Preheat the oven to 400°F. Lightly grease a baking sheet with nonstick spray.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.