Layered Sweet Potato, Squash & Carrot Bake with Cranberry-Honey Drizzle
Description
This vibrant, autumn-inspired casserole is a celebration of naturally sweet vegetables layered to perfection. Tender slices of sweet potato, butternut squash, and carrots are baked with aromatic herbs and a touch of butter, then finished with a tangy-sweet cranberry-honey drizzle. It’s perfect as a comforting side dish or a vegetarian main for cozy dinners.
Total Time
Prep: 20 minutes
Cook: 45–50 minutes
Total: 1 hour 5–10 minutes
Ingredients
Vegetables
2 medium sweet potatoes, peeled and thinly sliced
2 cups butternut squash, peeled and thinly sliced
2 medium carrots, peeled and thinly sliced
Seasoning & Herbs
3 tbsp olive oil
2 tbsp unsalted butter, melted
1 tsp fresh thyme (or ½ tsp dried thyme)
1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
½ tsp ground cinnamon
Salt & black pepper, to taste
Cranberry-Honey Drizzle
½ cup fresh or frozen cranberries
3 tbsp honey
1 tbsp orange juice (or water if preferred)
1 tsp lemon zest (optional, for brightness)
Instructions
1. Prepare the vegetables
Preheat oven to 375°F (190°C).
Peel and thinly slice sweet potatoes, squash, and carrots into ¼-inch rounds. Try to keep slices uniform for even cooking.
2. Layer the bake
Grease a 9×13-inch baking dish with olive oil or butter.
Arrange vegetables in overlapping layers: sweet potato → squash → carrot → repeat until all slices are used.
Drizzle olive oil and melted butter over the top.
Sprinkle thyme, rosemary, cinnamon, salt, and pepper evenly.
3. Bake
Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake an additional 15–20 minutes, or until vegetables are tender and lightly golden.
4. Prepare the cranberry-honey drizzle
In a small saucepan over low heat, combine cranberries, honey, and orange juice.
Cook for 5–7 minutes, stirring occasionally, until cranberries soften and mixture thickens slightly.
Remove from heat and stir in lemon zest if using.
5. Serve
Drizzle the cranberry-honey mixture over the baked vegetables just before serving.
Garnish with a few extra fresh thyme sprigs if desired.
Frequently Asked Questions
Q: Can I use frozen vegetables?
A: Yes, but thaw and pat dry first to avoid excess moisture.
Q: Can I make this ahead of time?
A: Absolutely. Assemble the layers, cover tightly, and refrigerate up to 24 hours. Bake as instructed, adding 5–10 extra minutes if chilled.
Q: Can I make it vegan?
A: Replace butter with extra olive oil or a plant-based butter alternative.
Q: How do I keep the layers from drying out?
A: Covering with foil for the first part of baking keeps moisture locked in.
Nutritional Information (per serving, serves 6)
Calories: 180 kcal
Carbohydrates: 36 g
Fiber: 6 g
Sugars: 15 g (mostly from natural vegetable sugars and honey)
Protein: 2 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 120 mg