Description
A vibrant, comforting casserole with layers of roasted root vegetables, topped with a sweet-tart cranberry-honey drizzle for a festive touch.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 small butternut squash, peeled, seeded, and thinly sliced
- 3 large carrots, peeled and thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup fresh or frozen cranberries
- 1/4 cup honey
- 2 tablespoons orange juice
- 1 tablespoon butter
- Fresh parsley for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, toss sweet potato, butternut squash, and carrot slices with olive oil, garlic powder, thyme, smoked paprika, salt, and pepper until evenly coated.
- Arrange the vegetable slices in overlapping layers in the prepared baking dish. Cover with foil and bake for 25 minutes.
- While baking, prepare the drizzle: In a small saucepan, combine cranberries, honey, orange juice, and butter. Cook over medium heat, stirring occasionally, until cranberries burst and sauce thickens slightly, about 8-10 minutes.
- Remove foil from the bake and spoon the cranberry-honey drizzle over the top. Return to oven, uncovered, for 5-10 minutes until vegetables are tender and edges are lightly browned.
- Let cool for 5 minutes, garnish with parsley if desired, and serve warm.
Notes
You can customize the seasonings to taste.