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arsnip Bake with Cranberry-Honey Drizzle Recipe

arsnip Bake with Cranberry-Honey Drizzle Recipe
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★★★★★

4.9 from 7 reviews

This Layered Sweet Potato, Butternut Squash & Parsnip Bake with Cranberry-Honey Drizzle is a comforting and colorful autumnal dish. Thinly sliced sweet potatoes, butternut squash, and parsnips are seasoned with cinnamon and thyme, then baked to tender perfection. Topped with a warm, tangy-sweet cranberry-honey drizzle and optional crunchy nuts, this recipe brings together comforting flavors and vibrant textures, perfect as a side or a light vegetarian main.

Ingredients

Scale

For the Layered Bake:

  • 1 large sweet potato, peeled and thinly sliced
  • 2 cups butternut squash, peeled and thinly sliced
  • 3 parsnips, peeled and thinly sliced
  • 3 tbsp olive oil
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • ½ tsp ground cinnamon
  • Salt and black pepper, to taste

For the Cranberry-Honey Drizzle:

  • ½ cup dried cranberries
  • 3 tbsp honey
  • 2 tbsp water
  • 1 tsp orange zest
  • Pinch of salt

Optional Garnish:

  • Fresh thyme or rosemary
  • Crushed walnuts or pecans

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
  2. Toss Vegetables: In a large bowl, combine the thinly sliced sweet potato, butternut squash, and parsnips. Drizzle with olive oil and sprinkle with fresh or dried thyme, ground cinnamon, salt, and black pepper. Toss well to evenly coat all slices with the seasoning and oil.
  3. Arrange in Layers: In the prepared baking dish, arrange the vegetables in overlapping layers to create a visually appealing layered bake that cooks evenly.
  4. Bake Covered: Cover the dish tightly with foil to lock in moisture. Place it in the preheated oven and bake for 30 minutes to allow the vegetables to soften.
  5. Bake Uncovered: Remove the foil carefully and continue baking uncovered for an additional 20–25 minutes until the vegetables are tender and the top is lightly golden.
  6. Make the Drizzle: While the vegetables bake, combine dried cranberries, honey, water, orange zest, and a pinch of salt in a small saucepan. Simmer over low heat for 5–7 minutes until the mixture thickens slightly into a warm, syrupy sauce.
  7. Serve: Once the vegetables are baked, drizzle the warm cranberry-honey sauce over the top. Garnish with fresh thyme or rosemary and crushed walnuts or pecans if desired. Serve warm for a cozy and flavorful dish.

Notes

  • For a nuttier flavor, toast the walnuts or pecans lightly before garnishing.
  • You can substitute maple syrup for honey to make this recipe vegan.
  • Be sure to slice the vegetables uniformly thin to ensure even cooking.
  • This dish can be prepared a day ahead and reheated in the oven to bring out the flavors.
  • Adjust the amount of cinnamon to suit your taste preference for spiciness.

Nutrition

Keywords: sweet potato bake, butternut squash recipe, parsnip bake, layered vegetable casserole, cranberry honey drizzle, autumn recipes, vegetarian side dish

Find it online: https://maicook.com/arsnip-bake-with-cranberry-honey-drizzle-recipe/