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Carrot, Pumpkin & Sweet Potato Bake with Feta, Almonds & Maple Cranberry Drizzle

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A vibrant and hearty vegetable bake featuring roasted carrots, pumpkin, and sweet potatoes, topped with creamy feta, crunchy almonds, and a sweet-tart maple cranberry drizzle.

Ingredients

Scale
  • For the Roasted Base:
  • 3 large carrots, peeled and sliced into thick diagonals
  • 1/2 medium sugar pumpkin (or butternut squash), peeled and cubed
  • 2 large sweet potatoes, peeled and cubed
  • 3 tbsp olive oil
  • Salt and black pepper, to taste
  • For the Topping & Drizzle:
  • 100g feta cheese, crumbled
  • 1/3 cup slivered almonds
  • 1/2 cup fresh or frozen cranberries
  • 3 tbsp pure maple syrup
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves (optional)

Instructions

  1. Preheat oven to 200°C (400°F). Line a large baking tray with parchment paper.
  2. In a large bowl, toss the carrot, pumpkin, and sweet potato cubes with 3 tbsp olive oil. Season generously with salt and pepper.
  3. Spread the vegetables in a single layer on the prepared tray. Roast for 30-35 minutes, or until tender and caramelized at the edges.
  4. While the vegetables roast, prepare the drizzle. In a small saucepan, combine the cranberries and maple syrup. Cook over medium-low heat for 5-7 minutes, until the cranberries soften and the syrup thickens slightly. Remove from heat.
  5. Once the vegetables are roasted, transfer them to a serving dish. Scatter the crumbled feta and slivered almonds over the top.
  6. Drizzle the warm maple cranberry sauce over the bake. Garnish with fresh thyme if using.
  7. Serve immediately while warm.

Notes

You can use pre-cubed butternut squash to save time. For a vegan version, omit the feta or use a plant-based alternative. The cranberry drizzle can be made ahead and reheated gently.

Nutrition

Find it online: https://cheerychop.com/carrot-pumpkin-sweet-potato-bake/