Layered Sweet Potato, Squash & Carrot Bake with Cranberry-Honey Drizzle

2 medium sweet potatoes, thinly sliced

2 cups butternut squash, thinly sliced

3 large carrots, thinly sliced

1 small onion, thinly sliced

¾ cup crumbled feta cheese

½ cup fresh or frozen cranberries

2 tbsp honey

2 tbsp olive oil

1 tsp fresh thyme

Salt & black pepper

Preheat oven to 400°F (200°C) and lightly grease a baking dish with olive oil

.Arrange alternating layers of sweet potato, squash, carrots, and onion in the dish.

Drizzle with olive oil and season each layer lightly with salt, pepper, and thyme.

Sprinkle feta between a few of the layers for creamy, salty flavor.

Cover with foil and bake for 35 minutes.

Meanwhile, simmer cranberries with honey and 1 tbsp water for 4–5 minutes, until softened and syrupy.

Remove the foil and bake for another 20–25 minutes, until the vegetables are tender and caramelized.

Drizzle the warm cranberry-honey sauce over the baked vegetables.

Finish with fresh thyme and serve warm.

Servings: 6

Calories: 285 kcal

Protein: 7g

Carbohydrates: 43g

Fat: 11g

Fiber: 7g

Sodium: 320mg