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.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and chop the sweet potatoes, parsnips, carrots, and turnips into bite-sized pieces. Aim for pieces of roughly similar size for even cooking.

Step 3

Peel and slice the red onion into thin wedges.

Step 4

In a large mixing bowl, combine the chopped root vegetables, red onion, and fresh cranberries.

Step 5

In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, rosemary, thyme, salt, and black pepper.

Step 6

Pour the olive oil mixture over the vegetables and cranberries. Toss well to ensure everything is evenly coated.

Step 7

Transfer the mixture to a large, rimmed baking sheet or a casserole dish. Spread it out in an even layer.

Step 8

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.

Step 9

If using pecans, sprinkle them over the vegetables during the last 10 minutes of baking to toast them lightly.

Step 10

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

Serving size	(1649.9g)

Amount per serving	% Daily Value*
Calories	1758.0

Total Fat 90.3g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 4.4mg	0%
Sodium 3178.9mg	0%
Total Carbohydrate 235.3g	0%
Dietary Fiber 47.9g	0%
Total Sugars 97.2g
Protein 20.8g	0%

Vitamin D 0IU	0%
Calcium 450.6mg	0%
Iron 8.5mg	0%
Potassium 2679.6mg	0%

*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.

Source of Calories

Fat: 44.2%

Protein: 4.5%

Carbs: 51.2%