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Pecans & Cranberry-Honey Glaze Recipe

Pecans & Cranberry-Honey Glaze Recipe
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★★★★★

4.7 from 30 reviews

A vibrant and hearty layered bake featuring sweet potatoes, butternut squash, and carrots, topped with crumbled feta, crunchy pecans, and a sweet-tart cranberry-honey glaze. This colorful vegetarian side dish or main is packed with flavor, texture, and nutrition, perfect for cozy meals or festive occasions.

Ingredients

Scale

Layered Vegetables

  • 2 medium sweet potatoes, peeled and thinly sliced
  • 2 cups butternut squash, peeled and thinly sliced
  • 3 large carrots, peeled and thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder

Cranberry-Honey Glaze

  • ½ cup dried cranberries
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons warm water
  • 1 tablespoon olive oil
  • ¼ teaspoon ground cinnamon (optional)

Toppings

  • ¾ cup crumbled feta cheese
  • ½ cup chopped pecans
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil to prevent sticking and prepare it for layering.
  2. Season the Vegetables: In a large bowl, combine the peeled and thinly sliced sweet potatoes, butternut squash, and carrots. Toss them with olive oil, salt, black pepper, dried thyme, and garlic powder until all slices are evenly coated with the seasonings.
  3. Layer the Vegetables: Arrange the vegetable slices vertically in the baking dish in alternating layers, creating a colorful and visually appealing pattern. Once layered, cover the dish tightly with foil to retain moisture while baking.
  4. Bake: Place the covered dish in the preheated oven and bake for 40 minutes. Afterward, remove the foil and bake uncovered for an additional 20 to 25 minutes, or until the vegetables are tender and the tops are slightly golden.
  5. Prepare the Cranberry-Honey Glaze: While the vegetables bake, combine the dried cranberries, honey, fresh lemon juice, warm water, olive oil, and optional ground cinnamon in a small bowl. Let the mixture sit for 5 to 10 minutes to soften the cranberries and thicken the glaze slightly.
  6. Add Toppings: After removing the bake from the oven, evenly sprinkle the crumbled feta cheese and chopped pecans over the hot vegetables to add creaminess and crunch.
  7. Finish & Serve: Drizzle the cranberry-honey glaze evenly over the top of the bake. Garnish with chopped fresh parsley and serve warm. This dish works wonderfully as a hearty side or a vegetarian main course.

Notes

  • For easier slicing, use a mandoline to get uniformly thin vegetable slices.
  • If cranberries are too tart, adjust the honey amount in the glaze to taste.
  • Make sure to peel all vegetables for the best texture.
  • This dish can be prepared a day ahead and reheated; add glaze and toppings just before serving.
  • For a nut-free version, omit pecans or substitute with toasted pumpkin seeds.

Nutrition

Keywords: sweet potato bake, butternut squash recipe, carrot bake, vegetarian layered vegetables, cranberry honey glaze, feta topping, healthy vegetable side dish

Find it online: https://maicook.com/pecans-and-cranberry-honey-glaze-recipe-8/