A beautiful, colorful roasted vegetable bake with sweet potatoes, butternut squash, parsnips, herbs, tangy cranberries, and a delicious honey drizzle.
Ingredients
For the Vegetable Bake
- 2 large sweet potatoes, peeled and thinly sliced
- 1 medium butternut squash, peeled and thinly sliced
- 3 large parsnips, peeled and thinly sliced
- 3 tbsp olive oil
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- ½ tsp salt
- ½ tsp black pepper
Cranberry-Honey Drizzle
- ⅓ cup unsweetened cranberry juice
- 2 tbsp honey
- ½ cup dried or fresh cranberries
Optional Toppings
- ¼ cup chopped walnuts
- ¼ cup crumbled feta cheese
- Fresh parsley or thyme
Instructions
- Preheat oven: Heat oven to 375°F (190°C).
- Prepare vegetables: Peel and slice the sweet potatoes, squash, and parsnips into thin, even slices.
- Season: Toss vegetables with olive oil, thyme, rosemary, salt, and pepper.
- Layer: Arrange vegetables upright in a baking dish, alternating sweet potato, squash, and parsnip.
- Bake covered: Cover with foil and bake for 30 minutes.
- Bake uncovered: Remove foil and bake another 20–25 minutes, until tender and golden.
- Make the drizzle: Simmer cranberry juice, honey, and cranberries for 5–8 minutes until slightly thickened.
- Finish: Drizzle the warm cranberry-honey sauce over the vegetables.
- Garnish: Add walnuts, feta, and fresh herbs.
- Serve: Rest for 5–10 minutes and enjoy warm!
Recipe Info
- Prep Time: 20 minutes
- Cook Time: 50–55 minutes
- Total Time: About 1 hour 15 minutes
- Servings: 6–8
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Nut Information
Contains tree nuts if walnuts are used.
- Walnuts can be completely omitted for a nut-free version.
- Check feta and other packaged ingredients for possible cross-contamination if serving someone with a severe nut allergy.
- For crunch without nuts, try pumpkin seeds or sunflower seeds.
Nutrition Highlights
This dish provides fiber-rich vegetables and nutrients from sweet potatoes, squash, and parsnips. Olive oil contributes unsaturated fats, while walnuts add additional healthy fats when included.
Q&A
Q: Can I make this ahead of time?
Yes! Slice and arrange the vegetables up to 24 hours ahead. Bake when ready.
Q: Can I make it nut-free?
Absolutely! Simply leave out the walnuts.
Q: Can I make it vegan?
Yes. Skip the feta and replace honey with maple syrup or another vegan sweetener.
Q: Can I use carrots instead of parsnips?
Yes! Carrots work beautifully and add extra color.
Q: How should I store leftovers?
Store in an airtight container in the refrigerator for 3–4 days.