Description
A colourful and comforting vegetable bake featuring tender roasted carrots, pumpkin, and sweet potatoes with creamy feta, toasted pecans, fresh thyme, and a sweet-tangy maple cranberry drizzle. Perfect for family dinners, seasonal gatherings, or a colourful vegetable side dish.
Ingredients
For the Bake:
3 carrots, sliced (240 g)
2 cups pumpkin, peeled and cubed (280 g)
2 medium sweet potatoes, peeled and sliced (400 g)
3 tbsp olive oil (45 ml)
1 tsp salt (6 g)
½ tsp black pepper (1 g)
1 tsp dried thyme (1 g)
½ tsp garlic powder (1.5 g)
For the Feta Topping:
4 oz feta cheese, crumbled (115 g)
½ cup pecans, roughly chopped (55 g)
1 tbsp fresh thyme leaves (3 g)
For the Maple Cranberry Drizzle:
⅓ cup dried cranberries (50 g)
3 tbsp pure maple syrup (60 ml)
1 tbsp balsamic vinegar (15 ml)
1 tbsp orange juice (15 ml)
1 tsp Dijon mustard (5 g)
1 tbsp water (15 ml)
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or line a baking tray with parchment paper.
2. Add the sliced carrots, cubed pumpkin, and sliced sweet potatoes to a large bowl. Drizzle with olive oil and season with salt, black pepper, dried thyme, and garlic powder. Toss thoroughly until all the vegetables are evenly coated.
3. Arrange the seasoned vegetables in a single layer in the prepared baking dish or tray, slightly overlapping the slices where needed. Roast for 35–45 minutes, turning the vegetables gently halfway through cooking so they brown evenly.
4. Check that the vegetables are tender in the centre and lightly caramelised around the edges. Cooking time may vary slightly depending on the size and thickness of the vegetables.
5. While the vegetables are roasting, combine the dried cranberries, maple syrup, balsamic vinegar, orange juice, Dijon mustard, and water in a small saucepan.
6. Simmer over low heat for 3–5 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. Once the vegetables are tender and caramelised, sprinkle the crumbled feta and chopped pecans evenly over the top. Return the dish to the oven for 3–5 minutes, just until the feta is warmed and the pecans are lightly toasted.
8. Drizzle the warm maple cranberry mixture over the roasted vegetables, feta, and pecans.
9. Finish with fresh thyme leaves and serve warm while the vegetables are tender and the pecans are still crisp.
Notes
Cut the carrots, pumpkin, and sweet potatoes into relatively similar sizes so they roast at a similar rate. Spread the vegetables out as much as possible in a single layer to encourage roasting and caramelisation rather than steaming. Gently turn the vegetables halfway through roasting to promote even browning. Simmer the cranberry mixture gently until slightly syrupy. Avoid reducing it too far because it will continue to thicken slightly as it cools. Add the feta and pecans near the end of baking so the feta warms and the pecans lightly toast without becoming overly browned. Drizzle the maple cranberry mixture just before serving to keep the roasted vegetables from becoming overly soft. A firm, roasting-friendly pumpkin or similar winter squash can be used. Cut it into pieces similar in size to the other vegetables. The vegetables and maple cranberry mixture can be prepared ahead of time. For the best texture, roast the vegetables and add the feta and pecans closer to serving. A crumbly cheese with a savoury, slightly tangy flavour can be used instead of feta. Keep the pecans crunchy by adding them during the final few minutes of baking. If the prepared drizzle becomes thicker after cooling, gently warm it and stir before serving. Allow leftovers to cool and refrigerate them in a covered container. Reheat gently until warmed through and add fresh thyme before serving.
- Prep Time: 15 minutes
- Cook Time: 40–50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean