Description
Carrot, Pumpkin & Sweet Potato Bake with Feta, Almonds & Maple Cranberry Drizzle is a colourful, comforting dish packed with roasted vegetables, creamy feta, crunchy toasted almonds, and a sweet-tangy cranberry drizzle. The sweet potatoes, pumpkin, and carrots become beautifully tender and caramelised in the oven, while the feta and almonds add contrasting texture and flavour.
Ingredients
2 large sweet potatoes, peeled and cubed
3 cups (450 g) pumpkin, peeled, seeded, and cubed
3 large carrots, sliced
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (75 g) crumbled feta cheese
1/3 cup (40 g) sliced or roughly chopped almonds, toasted
2 tbsp fresh parsley, chopped
Fresh thyme, for garnish
1/3 cup cranberry sauce or cranberry preserves
2 tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp orange juice or water
1/2 tsp Dijon mustard
Pinch of salt
Instructions
1. Preheat the oven to 425°F (220°C). Lightly grease a medium baking dish or line a large roasting tray with parchment paper.
2. Place the sweet potatoes, pumpkin, and carrots in a large bowl. Add the olive oil, garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
3. Spread the seasoned vegetables in a single layer on a baking tray. Roast for 30–40 minutes, turning halfway through, until tender and caramelised around the edges.
4. Transfer the roasted vegetables to a baking dish and arrange them evenly. For a more layered presentation, alternate the sweet potato, pumpkin, and carrot pieces.
5. Place the almonds in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant.
6. Scatter the crumbled feta and toasted almonds generously over the roasted vegetables.
7. Combine the cranberry sauce, maple syrup, balsamic vinegar, orange juice, Dijon mustard, and salt in a small saucepan. Warm over low heat for 3–4 minutes, stirring until the mixture becomes smooth and glossy.
8. Drizzle the warm maple cranberry mixture over the roasted vegetables, feta, and toasted almonds.
9. Finish with fresh parsley and thyme. Serve warm as a colourful side dish or vegetarian main.
Notes
Cut the vegetables into similar-sized pieces so they roast at a similar rate.
Spread the vegetables in a single layer and avoid overcrowding the tray to encourage caramelisation.
Turn the vegetables halfway through roasting to help them brown more evenly.
Toast the almonds carefully and keep stirring because nuts can brown quickly.
Add the maple cranberry drizzle at the end, just before serving, to keep its sweet-tangy flavour bright.
The roasted vegetables can be prepared ahead of assembling the bake. Add the feta, toasted almonds, and maple cranberry drizzle when you’re ready to finish and serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian