Layered Sweet Potato, Squash & Carrot Bake with Cranberry-Maple Drizzle
Ingredients
For the Layered Vegetable Bake
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
For the Cranberry-Maple Drizzle
½ cup dried cranberries
2 tbsp maple syrup
1 tbsp orange juice
1–2 tbsp water
Optional Toppings
⅓ cup crumbled feta or goat cheese
2 tbsp chopped walnuts or pecans
Fresh thyme for garnish
Directions
Prep the Vegetables
Slice sweet potatoes, squash, and carrots evenly using a knife or mandoline for uniform cooking.
Season the Veggies
In a large bowl, toss all the slices with olive oil, cinnamon, smoked paprika, salt, and pepper.
Layer the Bake
Arrange vegetables in a greased baking dish in an alternating pattern for a visually appealing layer.
Bake Until Tender
Cover with foil and bake at 190°C (375°F) for 35 minutes.
Remove foil and bake another 15 minutes until the edges caramelize.
Prepare Cranberry-Maple Drizzle
In a small saucepan, combine cranberries, maple syrup, orange juice, and water.
Simmer for 3–5 minutes until cranberries plump and the sauce thickens slightly.
Assemble & Serve
Drizzle the warm cranberry-maple sauce over the baked vegetable layers.
Sprinkle crumbled cheese, nuts, and fresh thyme if desired.
Nutritional Information (per serving, serves 6)
Calories: 260 kcal
Protein: 3g
Carbohydrates: 42g
Fat: 8g
Fiber: 6g
