Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a large mixing bowl, toss the cubed root vegetables with olive oil, salt, and pepper until evenly coated.
4 cups diced root vegetables (e.g., sweet potatoes, parsnips)
Spread the seasoned vegetables in an even layer inside the prepared baking dish.
Scatter the rinsed cranberries over the vegetables, distributing them evenly for bursts of tartness in every bite.
4 cups diced root vegetables (e.g., sweet potatoes, parsnips)
Sprinkle dried sage evenly on top to impart a warm, aromatic flavor.
4 cups diced root vegetables (e.g., sweet potatoes, parsnips)
Cover the dish with foil and bake for about 30 minutes, until the vegetables are tender and the cranberries have softened and released their juice.
Remove the foil, sprinkle grated cheese over the hot casserole, and broil for 3-5 minutes until the top is golden and bubbly.
4 cups diced root vegetables (e.g., sweet potatoes, parsnips)
Take the casserole out of the oven and let it sit for a few minutes to set before serving.
Scoop out portions and enjoy the warm, vibrant combination of flavors and textures.
