10/28/2026
Crispy Sweet Potato, Apple & Butternut Bake with Brie & Hot Honey Walnut Crunch
Ingredients:
- 2 medium sweet potatoes, peeled and cut into thin slices
- 2 cups butternut squash, peeled and cubed
- 2 medium apples, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 8 ounces Brie cheese, cut into small pieces
- 1/2 cup walnuts, roughly chopped
- 3 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, chopped, for garnish
Directions:
1. Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with olive oil.
2. In a large bowl, combine the sliced sweet potatoes, cubed butternut squash, and apple slices. Add olive oil, garlic powder, thyme, cinnamon, salt, and black pepper. Toss everything until evenly coated.
3. Arrange the vegetables and apples in the prepared baking dish, spreading them into an even layer. Roast for 25–30 minutes, stirring gently halfway through, until the sweet potatoes and squash begin to soften and turn golden.
4. Remove the baking dish from the oven and scatter the Brie pieces evenly over the roasted mixture. Return the dish to the oven for another 8–10 minutes, until the Brie melts into a creamy layer and the vegetables become tender with crispy edges.
5. Meanwhile, prepare the hot honey walnut crunch. Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
6. Reduce the heat to low. Add the honey, red pepper flakes, and chopped rosemary to the skillet. Stir gently for about 1 minute until the walnuts are coated in the warm, spicy honey. Remove from the heat.
7. Take the baking dish out of the oven and let it rest for 2 minutes. Drizzle the hot honey walnut mixture generously over the melted Brie and roasted vegetables.
8. Garnish with fresh parsley and an extra sprinkle of black pepper if desired. Serve immediately while the Brie is creamy, the vegetables are golden, and the walnut topping is warm and crunchy.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 390 kcal | Servings: 4 servings
