🍠 Caramelized Sweet Potato, Squash & Beet with Cranberry Honey
Ingredients
1 large sweet potato, peeled & cubed
2 cups butternut squash, cubed
2 medium beets, peeled & cubed
2–3 tbsp olive oil
1½ tbsp honey
2 tbsp dried cranberries (or fresh if available)
1 tsp salt
½ tsp black pepper
½ tsp paprika (optional, for warmth)
¼ tsp ground cinnamon (optional)
Fresh herbs for garnish (parsley or thyme)
Instructions
Preheat oven to 425°F (220°C).
Prep vegetables: Cut sweet potato, squash, and beets into similar-sized cubes for even roasting.
Season: Toss vegetables with olive oil, salt, pepper, paprika, and cinnamon until well coated.
Roast: Spread evenly on a baking sheet (don’t overcrowd).
Roast for 30–40 minutes, flipping halfway, until tender and caramelized.
Glaze: In the last 5 minutes, drizzle honey over vegetables and sprinkle cranberries on top. Return to oven until glossy and lightly sticky.
Finish: Remove from oven, taste, adjust seasoning, and garnish with fresh herbs.
