Description
Layered Sweet Potato, Squash & Carrot Bake with Cranberry-Maple Drizzle is the ultimate comfort food that brings warmth to any dinner table.
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 tbsp olive oil
- 1 tsp cinnamon
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup dried cranberries
- 2 tbsp maple syrup
- 1 tbsp orange juice
- 1–2 tbsp water
- Optional: ⅓ cup crumbled feta or goat cheese
- Optional: 2 tbsp chopped walnuts or pecans
- Optional: Fresh thyme for garnish
Instructions
- Begin by peeling and slicing your sweet potatoes, butternut squash, and carrots. Aim for even, thin slices to ensure they cook uniformly and create appealing layers in your bake.
- In a large mixing bowl, toss the sliced vegetables with olive oil, cinnamon, smoked paprika, salt, and black pepper.
- Grease your baking dish and start arranging the seasoned vegetables in an alternating pattern.
- Cover the baking dish with foil and place it in the preheated oven. Bake at 190°C (375°F) for about 35 minutes or until the vegetables have softened.
- While the bake is cooking, it’s time to prepare the drizzle in a small saucepan.
- Once the bake is done, take it out of the oven and let it cool slightly. Drizzle the warm cranberry-maple sauce generously over the vegetable layers.
Notes
Leftovers can be stored in the fridge for up to three days and reheat well in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
Nutrition
- Calories: 220 kcal
- Sodium: 180 mg
- Protein: 5 g