Carrot, Pumpkin & Sweet Potato Bake with Feta, Almonds & Maple Cranberry Drizzle
A hearty and flavorful roasted vegetable bake with crumbled feta, crunchy almonds, 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
Ingredients
Scale
- For the Bake
- 3 carrots, peeled and chopped
- 2 cups (300 g) pumpkin, cubed
- 2 large sweet potatoes, cubed
- 2 tbsp (30 ml) olive oil
- 1 tsp salt
- ½ tsp black pepper
- For the Topping
- 1 cup (150 g) feta cheese, crumbled
- ½ cup (60 g) almonds, sliced or roughly chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the carrots, pumpkin, and sweet potatoes with olive oil, salt, and black pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, until tender and lightly caramelized.
- Remove from oven and transfer to a serving dish.
- Sprinkle crumbled feta and sliced almonds on top.
- Drizzle with maple cranberry sauce or jam before serving.
Find it online: https://cheerychop.com/roasted-vegetable-bake-feta-almonds/