Root Vegetable and Cranberry Bake
Transform your holiday table or weeknight dinner with this irresistible Root Vegetable and Cranberry Bake! Packed with seasonal favorites like sweet potatoes, parsnips, carrots, and turnips, this dish pairs earthy flavors with the bright tang of fresh cranberries. A drizzle of maple syrup and balsamic vinegar caramelizes the veggies to perfection, while fresh rosemary and thyme add aromatic depth. Optional toasted pecans lend a delightful crunch, making this vibrant casserole a true celebration of fall and winter produce. Ready in just over an hour, this crowd-pleasing side is wonderfully versatile—perfect for Thanksgiving feasts, cozy family meals, or even meal prep. Indulge in this sweet-and-savory medley that's as nourishing as it is delicious! Keywords: root vegetable bake, cranberry bake, maple roasted vegetables, holiday side dish, vegetarian casserole.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 medium parsnips
- 3 medium carrots
- 2 medium turnips
- 1 large red onion
- 1.5 cups fresh cranberries
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1.5 tablespoons balsamic vinegar
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup pecans (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel and chop the sweet potatoes, parsnips, carrots, and turnips into bite-sized pieces. Aim for pieces of roughly similar size for even cooking.
Peel and slice the red onion into thin wedges.
In a large mixing bowl, combine the chopped root vegetables, red onion, and fresh cranberries.
In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, rosemary, thyme, salt, and black pepper.
Pour the olive oil mixture over the vegetables and cranberries. Toss well to ensure everything is evenly coated.
Transfer the mixture to a large, rimmed baking sheet or a casserole dish. Spread it out in an even layer.
Bake in the preheated oven for 40-45 minutes, stirring halfway through to prevent sticking and ensure even cooking. The vegetables should be tender and lightly caramelized when done.
If using pecans, sprinkle them over the vegetables during the last 10 minutes of baking to toast them lightly.
Remove the dish from the oven and let it rest for 5 minutes before serving. Enjoy your Root Vegetable and Cranberry Bake warm!
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 97.2 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2680 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
