Carrot, Pumpkin & Sweet Potato Bake with Feta, Almonds & Maple Cranberry Drizzle
🧾 Ingredients
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
1/3 cup sliced or slivered almonds (lightly toasted)
For the Maple Cranberry Drizzle
1/2 cup dried cranberries
1/4 cup maple syrup
2 tbsp orange juice (or water)
1 tsp lemon juice
Optional: pinch of cinnamon or chili flakes
🔪 Instructions
- Roast the vegetables
Preheat oven to 200°C (400°F).
In a large bowl, toss carrots, pumpkin, and sweet potatoes with olive oil, salt, and pepper.
Spread evenly on a baking tray.
Roast for 30–35 minutes, turning halfway, until tender and caramelized. - Prepare the cranberry drizzle
In a small saucepan, combine dried cranberries, maple syrup, and orange juice.
Simmer over low heat for 5–7 minutes until cranberries soften and the mixture thickens slightly.
Stir in lemon juice and optional cinnamon or chili flakes.
Lightly mash some cranberries for a saucy texture. - Assemble the dish
Transfer roasted vegetables to a serving dish.
Sprinkle generously with crumbled feta.
Add toasted almonds for crunch. - Finish & serve
Drizzle the warm maple cranberry sauce over the top.
Serve immediately while warm.
🍽️ Serving Ideas
Great as a holiday side or vegetarian main
Pair with roasted chicken or grilled meat
Delicious over quinoa or couscous for a hearty bowl
✨ Tips for Best Flavor
Roast vegetables in a single layer for better caramelization
Use butternut squash if pumpkin isn’t available
Add fresh herbs like parsley or thyme for a fresh finish