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

Description

This Carrot, Pumpkin & Sweet Potato Bake with Feta, Almonds & Maple Cranberry Drizzle is a colorful, comforting dish packed with roasted vegetables, creamy feta, crunchy almonds, and a sweet-tart cranberry glaze. The natural sweetness of the vegetables pairs beautifully with salty feta and the rich maple cranberry drizzle, making it a perfect holiday side dish or hearty vegetarian meal.

Ingredients Vegetable Bake

• 2 cups pumpkin, cubed
• 2 medium sweet potatoes, cubed
• 3 carrots, sliced
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• ½ teaspoon paprika
• Salt and black pepper to taste

Toppings

• ½ cup crumbled feta cheese
• ¼ cup sliced almonds, toasted
• Fresh parsley or thyme for garnish

Maple Cranberry Drizzle

• ½ cup dried cranberries
• ¼ cup maple syrup
• ¼ cup orange juice
• 1 teaspoon balsamic vinegar

Instructions

1. Preheat oven to 400°F (200°C).
2. Place pumpkin, sweet potatoes, and carrots on a baking sheet. Drizzle with olive oil and season with cinnamon, paprika, salt, and pepper. Toss well.
3. Roast for 30–35 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
4. Meanwhile, prepare the drizzle by adding cranberries, maple syrup, orange juice, and balsamic vinegar to a small saucepan. Simmer for 5–7 minutes until slightly thickened.
5. Transfer roasted vegetables to a serving dish.
6. Sprinkle with feta cheese and toasted almonds.
7. Drizzle warm cranberry sauce over the top and garnish with fresh herbs before serving.

Notes

• Roasting vegetables at high heat enhances sweetness and flavor.
• Fresh cranberries can replace dried cranberries for a tangier sauce.
• Feta adds a salty balance to the sweet vegetables.

Tips

• Add cooked quinoa for a complete meal.
• Toast almonds for deeper flavor and crunch.
• A pinch of chili flakes adds a subtle spicy contrast.

Servings

4–6 servings

Nutritional Info (Approx. Per Serving)

• Calories: 290
• Protein: 6g
• Carbohydrates: 38g
• Fat: 14g
• Fiber: 6g

Benefits

• Rich in vitamins A and C
• High in fiber and antioxidants
• Naturally sweet and satisfying
• Vegetarian-friendly and nutrient-dense
• Great holiday or meal-prep dish

Q&A

Can I make this ahead of time?

Yes, roast the vegetables ahead and reheat before serving.

Can I use butternut squash instead of pumpkin?

Yes, butternut squash works perfectly.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days.

Can I make it vegan?

Yes, omit feta or use a plant-based feta alternative.

What pairs well with this bake?

Roast chicken, turkey, quinoa, couscous, or a fresh salad.