Layered Sweet Potato, Squash & Carrot Bake with Cranberry-ho

• doses: Nutritional Information
• tempo total: 59 minutes

Ingredientes

Vegetables

2 medium sweet potatoes, thinly sliced

1 small butternut squash, peeled & thinly sliced

3 large carrots, peeled & thinly sliced

2 tbsp olive oil

Salt & black pepper, to taste

1 tsp dried thyme

1 tsp dried rosemary

Cranberry-Honey Drizzle

½ cup fresh or frozen cranberries

2 tbsp honey

1 tbsp orange juice

1 tbsp water

Pinch of cinnamon (optional)

Optional Toppings

Crumbled feta

Chopped pecans or walnuts

Fresh parsley

Instruções

Prep the Veggies:

Preheat oven to 400°F (200°C). Thinly slice sweet potatoes, squash, and carrots.

Season:

Toss slices with olive oil, salt, pepper, thyme, and rosemary.

Layer the Bake:

In a baking dish, arrange the vegetables in alternating layers or spiral style for a beautiful presentation.

Bake:

Cover with foil and bake for 30 minutes. Remove foil and bake another 20–25 minutes until tender and golden.

Make the Cranberry-Honey Drizzle:

In a small saucepan, heat cranberries, honey, orange juice, water, and cinnamon. Cook 5–8 minutes until cranberries burst and sauce thickens slightly.

Finish the Dish:

Drizzle the warm cranberry-honey sauce over the baked vegetables.

Top with crumbled feta, walnuts, or parsley if desired.

Serve:

Enjoy warm as a festive side dish or vegetarian main.

Calories: 210

Protein: 3g

Carbs: 38g

Fat: 6g

Fiber: 6g