Description
This Layered Sweet Potato, Squash & Carrot Bake with Cranberry-Maple Drizzle is a delightful and colorful side dish that combines the natural sweetness of root vegetables with a tangy cranberry-maple sauce.
Ingredients
Units
Scale
For the Vegetable Layers
- 2 medium sweet potatoes, thinly sliced
- 1 small squash (butternut or similar), peeled and thinly sliced
- 3 large carrots, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Cranberry-Maple Drizzle
- 1/2 cup cranberry sauce
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon orange zest (optional)
For Garnish
- Fresh parsley or thyme
- Crumbled feta or goat cheese (optional)
Instructions
- Preheat oven: Preheat oven to 190°C (375°F) and lightly grease a baking dish.
- Prepare vegetables: Toss sweet potatoes, squash, and carrots with olive oil, thyme, paprika, cinnamon, salt, and pepper until coated.
- Layer vegetables: Arrange vegetables in thin overlapping layers in the baking dish.
- Bake: Cover with foil and bake for 35 minutes, then uncover and bake for another 20–25 minutes until tender.
- Prepare drizzle: Mix cranberry sauce, maple syrup, lemon juice, and orange zest in a bowl.
- Drizzle and garnish: Drizzle the cranberry-maple mixture over the baked vegetables, garnish with herbs and cheese if desired.
- Serve: Serve warm as a side dish.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 serving
- Calories: 270 kcal
- Sugar: 24g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 4g
