🍠🥕 Layered Sweet Potato, Butternut Squash & Carrot Bake
with Cranberry–Honey Drizzle (Mediterranean)
Serves: 6
Prep Time: 20 minutes
Bake Time: 50–60 minutes
🛒 Ingredients
Vegetable Layers
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2 medium sweet potatoes, peeled & thinly sliced
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2 cups butternut squash, peeled & thinly sliced
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3 large carrots, thinly sliced
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4 tbsp extra-virgin olive oil
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1 tsp sea salt
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½ tsp black pepper
Mediterranean Seasoning
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1 tsp dried thyme or rosemary
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½ tsp cinnamon (optional, warm note)
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¼ tsp nutmeg (optional)
Creamy Layer (Optional but Delicious)
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¾ cup plain Greek yogurt or light cream
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1 clove garlic, finely grated
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¼ cup grated Parmesan or crumbled feta
Cranberry–Honey Drizzle
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½ cup dried cranberries
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¼ cup honey
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2 tbsp fresh orange or lemon juice
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½ tsp orange zest
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Pinch of cinnamon
Finishing Touch
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¼ cup chopped walnuts or pecans (optional)
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Fresh thyme or parsley for garnish
🔪 Instructions
1. Prepare
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Preheat oven to 190°C (375°F).
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Lightly grease a baking dish.
2. Season Vegetables
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Toss sliced sweet potatoes, squash, and carrots with olive oil, salt, pepper, thyme, and spices.
3. Layer
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Arrange a layer of sweet potato in the dish.
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Add a layer of squash, then carrots.
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Spoon small amounts of yogurt/cream mixture over layers (if using).
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Repeat layers until vegetables are used.
4. Bake
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Cover with foil and bake 35 minutes.
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Uncover and bake another 15–25 minutes until tender and lightly golden.
5. Cranberry–Honey Drizzle
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Simmer cranberries, honey, citrus juice, zest, and cinnamon 5–7 minutes until thickened.
6. Finish
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Drizzle warm cranberry-honey sauce over baked vegetables.
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Sprinkle with nuts and fresh herbs.
🌿 Serving Suggestions
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Serve as a Mediterranean holiday side dish
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Pair with roasted chicken, lamb, or fish
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Delicious as a vegetarian main
💡 Tips & Variations
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Make it vegan by skipping dairy
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Add goat cheese for extra creaminess
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Roast uncovered longer for crispy edges
