Layered Sweet Potato, Squash, and Carrot Bake with Cranberry-Honey Drizzle
Total Time:1 hour 10 minutes
Ingredients
2 large sweet potatoes, peeled and sliced into 1/4 inch rounds
1 medium butternut squash, neck only, peeled and sliced into 1/4 inch rounds
4 large carrots, peeled and sliced diagonally into long ovals
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup honey
1/2 cup dried cranberries
2 tablespoons warm water
2 sprigs fresh rosemary, leaves removed and chopped
Instructions
Preheat your oven to 400 degrees Fahrenheit. Prepare your vegetables by peeling the sweet potatoes, squash, and carrots. Use a sharp knife to slice them into even rounds or ovals about a quarter inch thick, as uniform slices will ensure everything cooks at the same rate. Grease a large circular or rectangular baking dish with a light coating of oil or butter.
In a large mixing bowl, toss the sliced sweet potatoes, squash, and carrots with two tablespoons of olive oil, salt, cinnamon, and nutmeg. Use your hands to make sure every slice is lightly coated with the oil and spices. This step is essential for ensuring the vegetables do not dry out in the oven and that the warm holiday spices are distributed evenly.
Arrange the vegetable slices in the prepared baking dish by alternating them in a shingled pattern. You can create rows or a circular spiral, depending on the shape of your dish. Layer them tightly so they stand slightly upright. Cover the dish tightly with aluminum foil to trap the steam, which helps the vegetables soften perfectly without browning too quickly.
Place the dish in the center of the oven and bake for 30 minutes. While the vegetables are roasting, prepare the drizzle. In a small bowl, whisk together the honey, warm water, and remaining tablespoon of olive oil until smooth. Stir in the dried cranberries and the chopped fresh rosemary. This mixture will become the glaze that adds that signature Christmas sparkle to the dish.
Remove the foil from the baking dish after the initial 30 minutes. Carefully pour the cranberry and honey mixture over the top of the vegetables, using a spoon to spread the cranberries evenly across the surface. Return the dish to the oven, uncovered, for another 15 to 20 minutes. The vegetables should be tender when pierced with a fork, and the honey should be bubbly and slightly thickened.
