Carrot, Pumpkin & Sweet Potato Bake with Feta, Pecans & Maple Cranberry Drizzle
A hearty roasted root vegetable bake with creamy feta, crunchy pecans, and a sweet-tart maple cranberry drizzle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Method: Side Dish
- Cuisine: American
Ingredients
Scale
- For the Roasted Root Vegetables:
- 2 large carrots, peeled and sliced into 1/2-inch rounds
- 1 small sugar pumpkin, peeled, seeded, and cubed
- 1 large sweet potato, peeled and cubed
- 2 tbsp olive oil
Instructions
- 1. Preheat oven to 400°F (200°C).
- 2. Toss the carrot, pumpkin, and sweet potato with olive oil, salt, and pepper on a baking sheet.
- 3. Roast for 25-30 minutes until tender and lightly browned.
- 4. Transfer to a serving dish and top with crumbled feta, toasted pecans, and a drizzle of maple cranberry sauce.
- 5. Serve warm.
Notes
For the maple cranberry drizzle, simmer 1/2 cup cranberries with 1/4 cup maple syrup and 2 tbsp water until thickened, about 5 minutes.
Nutrition
- Calories: 320
- Sugar: 15g
- Fat: 18g
- Carbohydrates: 35g
- Protein: 8g
Find it online: https://cheerychop.com/carrot-pumpkin-sweet-potato-bake-2/