Start by washing, peeling, and slicing all your vegetables into thin, even rounds. Keeping the slices uniform ensures they cook evenly in the oven. I like to use a sharp knife or mandoline for consistent thickness.

In a bowl, mix olive oil, salt, pepper, thyme, and rosemary. Toss the sliced vegetables gently in this mixture so each piece is lightly coated. This step helps build flavor in every layer of the bake.

Arrange the vegetables in a baking dish by alternating sweet potatoes, squash, and carrots. I like to stack them vertically for a beautiful layered look. Pour vegetable broth over the layers to keep everything moist while baking.

Cover the dish with foil and bake in a preheated oven at 180°C (350°F). Let it cook until the vegetables are tender and slightly caramelized. Remove the foil in the last 10 minutes to get a lightly golden top.

While the bake is cooking, combine dried cranberries, honey, lemon juice, and garlic in a small pan. Heat gently until the cranberries soften and the mixture becomes slightly syrupy. This adds a sweet and tangy finish.

Once the bake is done, remove it from the oven and let it rest briefly. Drizzle the warm cranberry-honey mixture over the top. Serve it fresh and enjoy the beautiful balance of flavors.