Directions:
Preheat oven to 400°F / 200°C. Lightly grease a 23 × 33 cm / 9 × 13-inch baking dish.
In a large bowl, toss sweet potato, squash, and carrot slices with olive oil, salt, black pepper, thyme, and smoked paprika until evenly coated.
Layer the vegetables upright or flat in the baking dish, alternating colors for a striped pattern.
Cover tightly with foil and bake for 35 minutes, until vegetables begin to soften.
Remove foil and continue baking for 20–25 minutes, until fully tender and lightly caramelized on top.
While the bake finishes, prepare the drizzle.
In a small saucepan over low heat, warm cranberry sauce, honey, and orange juice for 3–4 minutes, stirring until smooth and glossy.
Remove vegetables from the oven and drizzle generously with cranberry-honey sauce.
Garnish with fresh herbs and cracked black pepper if desired. Serve warm.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 320 kcal per serving | Servings: 4–6 servings
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