Carrot, Pumpkin & Sweet Potato Bake with Feta, Almonds & Maple Cranberry Drizzle
Description
This Carrot, Pumpkin & Sweet Potato Bake is a cozy, nutrient-rich dish packed with roasted vegetables, creamy feta, crunchy almonds, and bursts of sweet-tart cranberries. Finished with a light maple drizzle, it perfectly balances savory and sweet flavors. It’s a beautiful, wholesome side dish or vegetarian main that’s ideal for gatherings or comforting meals.
Ingredients
For the Bake:
- 2 cups pumpkin (cubed)
- 2 cups sweet potato (cubed)
- 2 carrots (sliced)
- 2 tbsp olive oil
- 1 tsp dried thyme or rosemary
- 1/2 tsp paprika
- Salt & black pepper
Toppings:
- 1/2 cup feta cheese (crumbled)
- 1/3 cup dried cranberries
- 1/3 cup almonds (chopped or sliced)
- Fresh herbs (parsley or rosemary)
Maple Cranberry Drizzle:
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp lemon juice
Instructions
1. Preheat Oven
Preheat oven to 200°C (400°F) and grease a baking dish.
2. Roast Vegetables
Toss pumpkin, sweet potato, and carrots with olive oil, herbs, paprika, salt, and pepper. Spread evenly in the dish and roast for 25–30 minutes until tender.
3. Add Toppings
Remove from oven and sprinkle feta, cranberries, and almonds over the vegetables.
4. Bake Again
Return to oven for 10–15 minutes until feta is slightly golden and everything is heated through.
5. Prepare Drizzle
Mix maple syrup, olive oil, and lemon juice.
6. Finish & Serve
Drizzle over the bake and garnish with fresh herbs. Serve warm.
Notes
- Cut vegetables evenly for consistent roasting
- Use fresh herbs for brighter flavor
- Adjust sweetness by controlling maple syrup
Tips
- Add chickpeas for extra protein
- Use goat cheese instead of feta for creamier taste
- Toast almonds beforehand for extra crunch
- Add chili flakes for a sweet-spicy twist
Servings
- Serves: 4–6 people
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
Nutritional Information (per serving approx.)
- Calories: 280 kcal
- Carbohydrates: 30 g
- Protein: 6 g
- Fat: 15 g
- Fiber: 5 g
Health Benefits
- Rich in Vitamins: Pumpkin and carrots boost immunity
- High Fiber: Supports digestion
- Healthy Fats: Nuts and olive oil promote heart health
- Antioxidants: Cranberries and veggies protect cells
- Balanced Dish: Combines carbs, fats, and nutrients
Q&A
Q: Can I make this vegan?
A: Yes, skip feta or use plant-based cheese.
Q: Can I prepare ahead?
A: Yes, roast veggies in advance and reheat before serving.
Q: What can I serve it with?
A: Pairs well with roasted meats or as a main with grains.
Q: Can I use other vegetables?
A: Yes, try zucchini, bell peppers, or parsnips.
Q: How do I store leftovers?
A: Keep in fridge for up to 3 days and reheat in oven.