2 large sweet potatoes, peeled and thinly sliced2 cups butternut squash, peeled and thinly sliced3 large carrots, peeled and thinly sliced2 tbsp olive oil1 tsp cinnamon½ tsp smoked paprika½ tsp salt¼ tsp black pepper
For the Cranberry-Maple Drizzle
½ cup dried cranberries2 tbsp maple syrup1 tbsp orange juice1–2 tbsp water
Optional Toppings
⅓ cup crumbled feta or goat cheese2 tbsp chopped walnuts or pecansFresh thyme, for garnish
Instructions
Preheat OvenPreheat oven to 190°C (375°F). Lightly grease a baking dish.Prepare VegetablesSlice sweet potatoes, squash, and carrots evenly using a knife or mandoline.SeasonIn a large bowl, toss vegetables with olive oil, cinnamon, smoked paprika, salt, and black pepper.LayerArrange the vegetables in an alternating layered pattern in the baking dish.BakeCover with foil and bake for 35 minutes.Remove foil and bake an additional 15 minutes until tender and lightly caramelized.Make DrizzleIn a small saucepan, combine cranberries, maple syrup, orange juice, and water.Simmer for 3–5 minutes until cranberries plump and sauce thickens slightly.ServeDrizzle cranberry-maple sauce over the baked vegetables.Top with cheese, nuts, and fresh thyme if desired.