Ingredients:
For the vegetables:
2 large sweet potatoes (thinly sliced)
1 medium butternut squash (peeled and thinly sliced)
4 large carrots (thinly sliced)
2 tbsp olive oil
1 tsp paprika
1 tsp dried thyme
1/2 tsp garlic powder
Salt and black pepper to taste
For the cranberry-honey glaze:
1/2 cup dried cranberries
3 tbsp honey
2 tbsp water
1 tbsp lemon juice
1/2 tsp cinnamon
For topping:
1/2 cup crumbled feta cheese
1/3 cup chopped walnuts (toasted)
Fresh parsley (chopped)
1 tbsp olive oil (for finishing drizzle)
Directions:
Preheat oven to 200°C (400°F). Grease a baking dish lightly with olive oil.
Thinly slice sweet potatoes, butternut squash, and carrots into even rounds for uniform cooking.
In a large bowl, toss vegetables with olive oil, paprika, thyme, garlic powder, salt, and black pepper.
Layer the vegetables in a baking dish, alternating between sweet potato, squash, and carrot slices for a colorful stacked effect.
Cover with foil and bake for 35 minutes. Then uncover and bake for another 15–20 minutes until tender and lightly caramelized.
While baking, prepare the cranberry-honey glaze by simmering cranberries, honey, water, lemon juice, and cinnamon in a small saucepan for 5–7 minutes until slightly thickened. Lightly mash cranberries as they soften.
Remove vegetables from oven and drizzle generously with cranberry-honey glaze.
Top with crumbled feta, toasted walnuts, fresh parsley, and a final drizzle of olive oil.
Serve warm as a main dish or hearty side.
Nutritional Information (per serving, approximate):
Calories: 410 kcal
Protein: 10g
Carbohydrates: 52g
Fat: 20g
Saturated Fat: 6g
Sugar: 22g
Fiber: 9g
Sodium: 320mg
