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