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Layered Sweet Potato Squash and Parsnip Bake with Cranberry Honey Drizzle in a ceramic dish.

Layered Sweet Potato, Squash, and Parsnip Bake with Cranberry Honey Drizzle

A vibrant, fiber-rich Mediterranean side dish featuring thin-sliced sweet potatoes, butternut squash, and parsnips. Finished with a tart cranberry-honey glaze and toasted walnuts, this bake is a heart-healthy, DASH-friendly centerpiece perfect for holiday tables or meal prep.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 8
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: Greek, Middle Eastern
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 large Sweet Potatoes peeled and sliced into 1/8" rounds
  • 1 medium Butternut Squash neck only, peeled and sliced into 1/8" rounds
  • 3 large Parsnips peeled and sliced into 1/8" rounds
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Fresh Thyme minced
  • 1 tbsp Fresh Rosemary minced
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1/3 cup Unsweetened Cranberry Juice
  • 2 tbsp Raw Honey
  • 1/4 cup Toasted Walnuts chopped
  • 1/4 cup Feta Cheese crumbled
  • Fresh Parsley for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish with olive oil.
  2. In a large bowl, toss sliced vegetables with olive oil, thyme, rosemary, salt, and pepper until well coated.
  3. Arrange the slices vertically in the baking dish, alternating between sweet potato, squash, and parsnip to create a colorful pattern.
  4. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  5. Remove the foil and continue baking for 20–25 minutes until the vegetables are tender and the edges are golden brown.
  6. While the vegetables bake, combine cranberry juice and honey in a small saucepan over medium heat. Simmer for 5–8 minutes until thickened into a glaze.
  7. Drizzle the cranberry honey mixture over the hot vegetables.
  8. Top with walnuts, feta, and parsley. Let rest for 10 minutes before serving.

Notes

Chef’s Note: To keep this strictly DASH-compliant, ensure you use unsalted roasted walnuts and keep the added feta to a light sprinkle. The natural potassium in the parsnips and sweet potatoes makes this an excellent choice for heart health. If you are prepping this ahead of time, do not add the cranberry drizzle until you are ready to serve to maintain the crisp edges of the vegetables.