Print

and Cranberry-Honey Glaze Recipe

and Cranberry-Honey Glaze Recipe
Print Recipe

★★★★★

4.9 from 8 reviews

This Layered Sweet Potato, Butternut Squash, and Carrot Gratin is a vibrant, flavorful dish featuring thinly sliced root vegetables seasoned with herbs and spices, baked to tender perfection, and topped with a tangy cranberry-honey glaze, crumbled feta, toasted walnuts, and fresh parsley. It’s a perfect autumnal side or a hearty vegetarian main that’s both comforting and nutritious.

Ingredients

Scale

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 dried thyme
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste

Cranberry-Honey Glaze

  • 1/2 cup dried or fresh cranberries
  • 3 tbsp honey
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon

Topping

  • 1/2 cup feta cheese, crumbled
  • 1/3 cup walnuts, toasted and chopped
  • Fresh parsley, chopped (to taste)
  • 1 tbsp olive oil (for finishing drizzle)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 200°C (400°F). Lightly grease a baking dish with olive oil to prevent sticking and add flavor.
  2. Slice Vegetables: Thinly slice the sweet potatoes, butternut squash, and carrots evenly. Consistent thickness ensures all vegetables cook evenly in the gratin.
  3. Season Vegetables: In a large bowl, toss the sliced vegetables with 2 tablespoons of olive oil, dried thyme, paprika, garlic powder, salt, and black pepper until all slices are well coated with the seasoning blend.
  4. Layer the Vegetables: Arrange the vegetables in the baking dish, alternating slices of sweet potato, butternut squash, and carrot to create a visually appealing stacked gratin effect.
  5. Bake Covered: Cover the dish with foil and bake for 35 minutes. This helps the vegetables soften without drying out.
  6. Bake Uncovered: Remove the foil and continue baking for another 15–20 minutes until the gratin is tender and lightly golden on top.
  7. Prepare Cranberry-Honey Glaze: While the gratin bakes, combine cranberries, honey, water, lemon juice, and cinnamon in a small saucepan. Simmer gently for 5–7 minutes until the glaze thickens slightly. Lightly mash the cranberries to incorporate them into the glaze.
  8. Glaze and Top: Remove the gratin from the oven and immediately drizzle the warm cranberry-honey glaze over the top.
  9. Add Final Toppings: Sprinkle crumbled feta cheese, toasted chopped walnuts, and fresh parsley over the glazed gratin for added texture and flavor.
  10. Finish and Serve: Drizzle lightly with 1 tablespoon of olive oil as a finishing touch. Serve warm and enjoy this delicious layered vegetable gratin.

Notes

  • For even thinner slices, use a mandoline slicer, but be cautious to avoid injury.
  • Fresh cranberries can be substituted for dried, but you may need to adjust the honey amount for sweetness.
  • To toast walnuts, place them in a dry skillet over medium heat and stir frequently until fragrant, about 3-5 minutes.
  • This dish can be prepared a day ahead and reheated; just add the glaze and toppings fresh before serving.
  • Adjust the seasoning to suit your taste, especially the salt and pepper.

Nutrition

Keywords: sweet potato gratin, butternut squash recipe, carrot gratin, vegetarian side dish, cranberry honey glaze, fall recipes, healthy gratin, feta and walnut topping

Find it online: https://maicook.com/and-cranberry-honey-glaze-recipe/