Description
Colorful ribbons of sweet potato, squash and carrot roast to caramelized perfection, filling the kitchen with warm spice and autumn scent. A tangy cranberry-honey glaze weaves bright sweetness through every tender bite.
Ingredients
- 2 medium sweet potatoes peeled and sliced
- 1 medium butternut squash peeled seeded and sliced
- 3 large carrots peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh thyme leaves
- 1/4 cup dried cranberries chopped
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon orange zest
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish with a bit of olive oil.
- In a large bowl toss the sweet potatoes squash and carrots with olive oil salt pepper cinnamon and thyme until evenly coated.
- Arrange a layer of sweet potatoes in the bottom of the dish then add a layer of squash and finish with a layer of carrots repeating until all slices are used.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and return the dish to the oven for 15–20 minutes more until the vegetables are tender and lightly browned on top.
- While the vegetables bake combine dried cranberries honey apple cider vinegar orange zest and water in a small saucepan and cook over medium heat for 3–5 minutes until the cranberries soften and the mixture is drizzly.
- Remove the bake from the oven and spoon the warm cranberry-honey drizzle evenly over the top.
- Let rest for 5 minutes then serve warm garnished with extra thyme if desired.
Notes
- Slice vegetables uniformly for even cooking.
- Fresh thyme may be substituted with rosemary for a different flavor.
- Drizzle can be prepared ahead and gently reheated before serving.
- Store any leftovers in an airtight container in the refrigerator up to 3 days.