Description
A vibrant, comforting vegetable bake layered with sweet potatoes, butternut squash, and carrots, topped with a tangy-sweet cranberry-honey drizzle.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 small butternut squash, peeled and thinly sliced
- 3 large carrots, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh cranberries
- 1/4 cup honey
- 1/4 cup water
- 1 tablespoon butter
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a baking dish.
- In a large bowl, toss sweet potato, squash, and carrot slices with olive oil, garlic powder, thyme, salt, and pepper until evenly coated.
- Arrange the vegetable slices in overlapping layers in the prepared baking dish. Cover with foil and bake for 25 minutes.
- While baking, combine cranberries, honey, water, and butter in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly.
- Remove foil from bake and drizzle half the cranberry-honey sauce over the vegetables. Return to oven, uncovered, for 5-10 minutes until vegetables are tender.
- Serve warm, drizzled with remaining sauce.
Notes
You can customize the seasonings to taste.