🧡 Carrot, Pumpkin & Sweet Potato Bake
with Feta, Almonds & Maple Cranberry Drizzle
🌟 Description
This vibrant roasted veggie bake combines natural sweetness from carrots, pumpkin, and sweet potatoes with creamy, salty feta and crunchy almonds. Finished with a tangy-sweet maple cranberry drizzle, it’s perfect as a hearty side or a light vegetarian main.
🛒 Ingredients
For the roasted vegetables:
- 2 cups pumpkin (cubed)
- 2 cups sweet potatoes (cubed)
- 2 cups carrots (sliced or sticks)
- 2–3 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- Salt & black pepper (to taste)
Toppings:
- 1/2 cup feta cheese (crumbled)
- 1/3 cup almonds (sliced or roughly chopped, toasted)
Maple cranberry drizzle:
- 1/2 cup dried cranberries
- 1/3 cup water or orange juice
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- Pinch of salt
👩🍳 Instructions
- Preheat oven
200°C (400°F). Line a large baking tray. - Roast the veggies
Toss pumpkin, sweet potatoes, and carrots with olive oil, garlic powder, cinnamon, paprika, salt, and pepper.
Spread in a single layer and roast for 25–30 minutes, flipping halfway, until tender and caramelized. - Make the cranberry drizzle
In a small saucepan, combine cranberries and water/orange juice.
Simmer for 5–7 minutes until softened.
Stir in maple syrup, lemon juice, and a pinch of salt.
Lightly mash for a chunky sauce. - Assemble
Transfer roasted veggies to a serving dish.
Sprinkle feta and toasted almonds over the top. - Finish
Drizzle warm cranberry sauce over everything.
🍽️ Serving Ideas
- Serve as a festive side dish (great for gatherings)
- Pair with grilled chicken or fish
- Add quinoa or chickpeas to turn it into a complete meal
💡 Tips & Variations
- Swap feta for goat cheese for extra creaminess
- Add baby spinach or arugula after roasting for freshness
- Use honey instead of maple syrup if preferred
- Add chili flakes for a sweet-spicy contrast
❓ Q&A
Q: Can I use fresh cranberries?
Yes! They’ll be more tart—add a bit more maple syrup to balance.
Q: Can I prep this ahead?
Roast veggies and make sauce ahead, then assemble and reheat before serving.
Q: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
