Layered Sweet Potato, Butternut Squash & Carrot Bake with Cranberry-Honey Drizzle is not just a dish; it’s an experience. I remember the first time I pulled this hearty bake from the oven—the vivid colors, the warming aroma of roasted vegetables, and the tangy-sweet cranberry-honey drizzle were an instant invitation to comfort and joy. This recipe is perfect for fall gatherings, festive dinners, or even a simple weeknight treat. It showcases seasonal produce beautifully, making every bite a delightful homage to the harvest.

Why you’ll love this dish

There are so many reasons to embrace this layered bake. Firstly, it’s a vibrant way to enjoy the benefits of seasonal vegetables—sweet potatoes, butternut squash, and carrots are not only delicious but also packed with vitamins and minerals. This dish is surprisingly easy to prepare; just chop, layer, and bake. It’s budget-friendly, too, allowing you to whip up something that feels like a culinary masterpiece without breaking the bank.

This recipe shines as a side dish at Thanksgiving, holiday gatherings, or even a cozy family dinner. Serve it alongside roasted meats or as a main course topped with feta or nuts for a vegetarian delight.

"This dish was the star of our Thanksgiving dinner! Everyone went back for seconds!"

The cooking process explained

Preparing Layered Sweet Potato, Butternut Squash & Carrot Bake with Cranberry-Honey Drizzle is straightforward. Start by preheating your oven and gathering your ingredients; it’s all about layering those colorful vegetables for both flavor and visual appeal. You’ll coat the veggies in a fragrant mixture of olive oil and spices before arranging them in a baking dish. After a cozy bake, a luscious cranberry-honey drizzle completes the dish, adding a sweet touch that ties everything together beautifully.

What you’ll need

Here’s what you’ll gather for this delightful bake:

• 400 g (14 oz) sweet potatoes, peeled and thinly sliced
• 400 g (14 oz) butternut squash, peeled and thinly sliced
• 250 g (9 oz) carrots, peeled and thinly sliced
• 3 tbsp olive oil (45 ml)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme or rosemary
• 120 g (1/2 cup / 4 oz) cranberry sauce (whole berry or jellied)
• 2 tbsp honey (30 ml)
• 1 tbsp orange juice or water (15 ml)
• Fresh thyme leaves (optional)
• Crumbled feta or goat cheese (optional)
• Toasted walnuts or pecans (optional)

Feel free to substitute ingredients based on what you have on hand!