There is something inherently grounding about a kitchen filled with the scent of roasting root vegetables. As the days grow shorter and the air turns crisp, our cravings naturally shift toward warmth, texture, and those earthy, sweet flavors that only autumn produce can provide.
This Layered Roasted Sweet Potato, Pumpkin, Carrot & Spinach Gratin is more than just a side dish; it’s a celebration of the season. By layering vibrant orange hues with deep greens and topping it all with a sophisticated maple-walnut drizzle, you’re turning humble vegetables into a show-stopping centerpiece.
The Ingredients
For the Vegetable Layers
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2 cups (300 g) sweet potato: Peeled and sliced into thin rounds.
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2 cups (300 g) pumpkin or butternut squash: Seeded and sliced thin (aim for uniform thickness with the potatoes).
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1 cup (150 g) carrots: Sliced into rounds or long ribbons.
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2 cups (60 g) fresh spinach: Lightly packed.