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

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

Description

This vibrant roasted vegetable bake combines the natural sweetness of carrots,  pumpkin, and sweet potatoes with tangy feta  cheese, crunchy almonds, and a glossy maple-cranberry drizzle. It’s a perfect balance of sweet, savory, creamy, and crunchy—ideal as a comforting side dish or a light vegetarian main.

Servings

4–6 servings

Prep & Cook Time

  • Prep: 20 minutes
  • Cook: 40–45 minutes
  • Total: ~1 hour

Ingredients

For the Roast:

  • 2 cups carrots (peeled, sliced)
  • 2 cups pumpkin (cubed)
  • 2 cups sweet potatoes (cubed)
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika (optional)
  • ½ tsp cinnamon (optional for warmth)

Toppings:

  • 100g feta cheese (crumbled)
  • ⅓ cup almonds (sliced or roughly chopped, toasted)

Maple Cranberry Drizzle:

  • ½ cup dried cranberries
  • ¼ cup  maple syrup
  • 2 tbsp orange juice (or water)
  • 1 tsp lemon juice
  • Pinch of salt

Instructions

Step 1: Roast the Vegetables

  1. Preheat oven to 200°C (400°F).
  2. Toss carrots, pumpkin, and sweet potatoes with olive oil, salt, pepper, and spices.
  3. Spread evenly on a baking tray.
  4. Roast for 35–45 minutes, turning once, until tender and caramelized.

Step 2: Prepare the Cranberry Drizzle

  1. In a small saucepan, combine cranberries, maple syrup, and orange juice.
  2. Simmer on low heat for 5–7 minutes until cranberries soften.
  3. Lightly mash some cranberries for texture.
  4. Stir in lemon juice and a pinch of salt. Set aside.

Step 3: Assemble the Dish

  1. Transfer roasted vegetables to a serving dish.
  2. Sprinkle crumbled feta over the warm vegetables.
  3. Add toasted almonds.
  4. Drizzle generously with the maple cranberry sauce.

Notes

  • You can substitute pumpkin with butternut squash.
  • Use goat cheese instead of feta for a creamier texture.
  • Adjust sweetness by reducing or increasing maple syrup.

Tips for Best Results

  • Cut evenly: Uniform vegetable sizes ensure even roasting.
  • Don’t overcrowd the pan: This prevents steaming instead of roasting.
  • Toast almonds separately: Enhances flavor and crunch.
  • Add feta at the end: Prevents over-melting and keeps texture.

Nutritional Information (Approx. per serving)

  • Calories: 280–320 kcal
  • Protein: 7–9g
  • Carbohydrates: 35–40g
  • Fat: 12–15g
  • Fiber: 5–7g
  • Sugar: 12–16g

Health Benefits

  • Carrots: Rich in beta-carotene for eye health
  • Pumpkin: High in antioxidants and immune-boosting vitamins
  • Sweet Potatoes: Excellent source of fiber and vitamin A
  • Almonds: Provide healthy fats and protein
  • Cranberries: Support urinary tract and antioxidant health
  • Feta: Adds calcium and protein

Q&A

Q1: Can I make this vegan?

Yes! Replace feta with a plant-based cheese or omit it entirely.

Q2: Can I prepare it ahead of time?

You can roast the vegetables ahead and reheat before serving. Add toppings fresh.

Q3: What can I serve it with?

Pairs well with roasted chicken, grilled fish, or as part of a holiday spread.

Q4: Can I use fresh cranberries?

Yes, but you may need extra maple syrup as fresh cranberries are more tart.

Q5: How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in oven for best texture.

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