Layered Sweet Potato, Butternut Squash & Carrot Bake
with Cranberry-Honey Drizzle
⏱ Time
-
Prep: 20 minutes
-
Bake: 50–60 minutes
-
Total: ~1 hour 15 minutes
🍽 Serves
4–6 people
🧾 Ingredients
Vegetable Bake
-
2 medium sweet potatoes, peeled
-
1 small butternut squash, peeled and seeded
-
3–4 large carrots, peeled
-
2 tablespoons olive oil
-
1 teaspoon salt
-
½ teaspoon black pepper
-
1 teaspoon dried thyme or rosemary
-
½ teaspoon cinnamon (optional, but cozy)
-
2 cloves garlic, minced (optional)
Cranberry-Honey Drizzle
-
½ cup cranberries (fresh or frozen)
-
¼ cup honey
-
2 tablespoons orange juice (or water)
-
½ teaspoon orange zest (optional)
-
Pinch of salt
🔪 Instructions
1. Prep the Oven
Preheat oven to 375°F (190°C). Lightly grease a baking dish (9×13 or similar).
2. Slice the Vegetables
Slice sweet potatoes, squash, and carrots into thin, even rounds (about ⅛–¼ inch thick).
Tip: A mandoline helps, but a sharp knife works too.
3. Season
In a large bowl, toss all vegetables with:
-
Olive oil
-
Salt & pepper
-
Thyme/rosemary
-
Cinnamon (if using)
-
Garlic (if using)
4. Layer
Arrange vegetables in the baking dish in overlapping rows or circular layers. Alternate vegetables for color.
Cover tightly with foil.
5. Bake
-
Bake 40 minutes covered
-
Remove foil and bake 15–20 more minutes until tender and lightly golden on top
6. Make the Cranberry-Honey Drizzle
While baking, add cranberries, honey, orange juice, and salt to a small saucepan.
Simmer on medium-low heat for 8–10 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly.
Remove from heat and stir in orange zest if using.
7. Serve
Drizzle warm cranberry-honey sauce over the baked vegetables just before serving.
🌟 Optional Add-Ons
-
Sprinkle chopped pecans or walnuts on top
-
Add crumbled feta or goat cheese (after baking)
-
Finish with fresh parsley or thyme
❓ Q & A
Q: Can I make this ahead of time?
Yes. Assemble and bake the vegetables, then refrigerate up to 2 days. Reheat at 350°F and add drizzle before serving.
Q: Can I use canned cranberry sauce?
Yes! Warm it gently and thin with a little orange juice or water.
Q: What can I use instead of honey?
-
Maple syrup
-
Agave syrup
(Flavor will be slightly different but still great.)
Q: How do I store leftovers?
Store in an airtight container in the fridge for 3–4 days. Reheat in the oven or microwave.
Q: Is this dish sweet or savory?
It’s both—naturally sweet veggies with a light tangy-sweet drizzle, balanced by herbs and salt.
Q: Can I add protein?
Yes—serve alongside:
-
Roasted chicken
-
Lentils
-
Chickpeas
-
Baked tofu