Description
A comforting, nutrient-packed sheet-pan bake featuring roasted sweet potatoes, butternut squash, and carrots, topped with creamy cottage cheese and savory herbs.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 3 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 1/2 cups cottage cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a large bowl, toss sweet potatoes, butternut squash, and carrots with olive oil, garlic powder, thyme, smoked paprika, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared sheet pan and roast for 25-30 minutes, or until tender and lightly browned.
- Remove sheet pan from oven and dollop cottage cheese over the roasted vegetables. Sprinkle with Parmesan cheese.
- Return to oven and bake for an additional 5-7 minutes, until cheese is warmed and slightly melted.
- Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste.