Description
A warm and hearty dish perfect for autumn featuring layers of sweet potatoes, butternut squash, and carrots.
Ingredients
Scale
- 2 large sweet potatoes, peeled and thinly sliced
- 2 cups butternut squash, peeled and thinly sliced
- 3 large carrots, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup dried cranberries
- 2 tablespoons maple syrup
- 1 tablespoon orange juice
- 1–2 tablespoons water
- ⅓ cup crumbled feta or goat cheese (optional)
- 2 tablespoons chopped walnuts or pecans (optional)
- Fresh thyme, for garnish (optional)
Instructions
- Start by preheating your oven to 190°C (375°F) and greasing your baking dish. This ensures the vegetables won’t stick and will caramelize nicely. Using a sharp knife or mandoline, slice the sweet potatoes, butternut squash, and carrots uniformly. This is crucial to ensure that each layer cooks evenly, resulting in a perfectly baked dish. Aim for thin slices to enhance the overall texture and flavor experience.
- In a large mixing bowl, combine the sliced vegetables with olive oil, cinnamon, smoked paprika, salt, and black pepper. Toss the veggies well until they are evenly coated with the oil and spices. This step is vital as it infuses the vegetables with flavor and ensures that every bite is delicious. Feel free to adjust the seasoning to your taste, adding more spices if you prefer a bolder flavor.
- Next, arrange the seasoned vegetable slices in the greased baking dish. You can alternate the layers or arrange them in a vertical pattern for an eye-catching presentation. Cover the dish with aluminum foil to create steam, helping to cook the vegetables thoroughly. Bake for 35 minutes.
- After the initial baking time, carefully remove the foil, allowing the heat to caramelize the top layer. Bake for an additional 15 minutes until the vegetables become tender and slightly browned. While the vegetables are finishing up in the oven, prepare the cranberry-maple drizzle. In a small saucepan, combine dried cranberries, maple syrup, orange juice, and water. Simmer the mixture over medium heat for about 3 to 5 minutes, stirring occasionally, until the cranberries plump up and the sauce thickens slightly.
- Once your delicious vegetable bake is out of the oven, drizzle the warm cranberry-maple sauce generously over the top. For an optional gourmet touch, sprinkle crumbled feta or goat cheese along with chopped nuts and a garnish of fresh thyme. Serve warm and enjoy the delightful flavors of autumn!
Notes
This dish is gluten-free and can be made ahead of time for convenience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 210 per serving (depends on toppings)
- Sodium: 200 mg
- Protein: 4 g