Description
A vibrant, comforting casserole with layers of roasted root vegetables, topped with a sweet-tart cranberry-honey drizzle.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 small butternut squash, peeled and thinly sliced
- 3 large carrots, peeled and thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup fresh cranberries
- 1/4 cup honey
- 2 tablespoons orange juice
- 1/4 cup chopped pecans for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, toss sweet potato, squash, and carrot slices with olive oil, garlic powder, thyme, 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, combine cranberries, honey, and orange juice in a small saucepan. Simmer over medium heat for 8-10 minutes, until cranberries burst and sauce thickens slightly.
- Remove foil from the bake and drizzle half of the cranberry-honey sauce over the vegetables. Return to oven, uncovered, for 5-10 minutes until vegetables are tender and edges are lightly browned.
- Let cool for 5 minutes, then drizzle with remaining sauce and sprinkle with pecans if using before serving.
Notes
You can customize the seasonings to taste.