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Layered Sweet Potato, Squash & Parsnip Bake with Cranberry-Honey Drizzle
Preheat oven: to 400°F (200°C). Grease a baking dish with a little olive oil.
Prepare vegetables: Toss sweet potatoes, squash, and parsnips separately with a pinch of cinnamon, nutmeg, salt, and pepper.
Layer: In the baking dish, layer sweet potato slices first, then squash, then parsnips. Repeat until all vegetables are used, slightly overlapping for even cooking. Drizzle with remaining olive oil.
Cover & bake: Cover with foil and bake 35–40 minutes until vegetables are tender. Remove foil and bake an additional 10 minutes to lightly caramelize the top.
Prepare drizzle: In a small saucepan, combine cranberries, honey, balsamic vinegar, and water. Heat over low-medium heat 3–4 minutes until cranberries plump and the sauce thickens slightly.
Assemble: Drizzle cranberry-honey sauce over the baked vegetables. Sprinkle crumbled cheese and chopped nuts on top.
Serve: Garnish with fresh thyme and serve warm.
Nutritional Information (per serving, serves 4)
Calories: 280 kcal
Protein: 6 g
Carbohydrates: 38 g
Fat: 12 g
Sugar: 14 g
Fiber: 6 g
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