Description
A colourful roasted vegetable bake featuring tender pumpkin, sweet potatoes, and carrots with creamy feta, toasted almonds, fresh herbs, and a sweet-tangy maple cranberry drizzle. A cosy side dish for family dinners or festive gatherings.
Ingredients
For the Roasted Vegetables:
3 cups pumpkin, peeled and cubed (420 g)
2 large sweet potatoes, peeled and cubed (450 g)
3 large carrots, peeled and sliced (300 g)
2 tbsp olive oil (30 ml)
1 tsp dried thyme (1 g)
1 tsp garlic powder (3 g)
½ tsp ground cinnamon (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Maple Cranberry Drizzle:
½ cup dried cranberries (60 g)
3 tbsp pure maple syrup (60 ml)
1 tbsp balsamic vinegar (15 ml)
1 tbsp orange juice (15 ml)
1 tbsp olive oil (15 ml)
¼ tsp ground cinnamon (0.5 g)
Pinch of salt
For the Toppings:
¾ cup crumbled feta cheese (110 g)
½ cup sliced almonds, toasted (50 g)
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the pumpkin, sweet potatoes, and carrots in a large bowl. Add the olive oil, dried thyme, garlic powder, cinnamon, salt, and black pepper. Toss thoroughly until all the vegetables are evenly coated.
3. Spread the seasoned vegetables across the prepared baking sheet in a single layer, leaving some space between the pieces.
4. Roast for 30–40 minutes, turning the vegetables halfway through cooking, until tender and lightly caramelised around the edges.
5. While the vegetables are roasting, place the dried cranberries, maple syrup, balsamic vinegar, orange juice, olive oil, cinnamon, and salt in a small saucepan.
6. Warm the cranberry mixture over low heat for 3–4 minutes, stirring occasionally, until the cranberries soften and the mixture becomes slightly syrupy. Remove from the heat and let it cool for a few minutes.
7. Transfer the roasted vegetables to a serving dish while they are still warm.
8. Scatter the crumbled feta evenly over the roasted vegetables, followed by the toasted sliced almonds.
9. Drizzle the warm maple cranberry mixture over the vegetables, feta, and almonds.
10. Finish with fresh parsley and thyme leaves.
11. Serve warm, spooning some of the cranberry drizzle over each serving for a balanced sweet, savoury, tangy, and nutty flavour.
Notes
Cut the pumpkin and sweet potatoes into similarly sized pieces so they cook at the same rate as the carrots. Spread the vegetables into a single layer with space between them to encourage roasting and browning. Turn the vegetables halfway through roasting for more even cooking and caramelisation. Lightly toast the almonds before adding them for extra crunch and deeper nutty flavour. Add the cranberry drizzle just before serving to keep the toppings from becoming overly soft. The vegetables can be peeled and cut ahead of time and refrigerated until ready to roast. The maple cranberry drizzle can also be prepared ahead and gently rewarmed before serving. If it thickens, warm it over low heat until pourable. Butternut squash can be substituted for pumpkin using the same preparation method. Goat cheese can be used instead of feta for a softer, creamier topping. Serve warm or at room temperature as a side dish, or as part of a vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean