Cooked - Roasted Carrot, Pumpkin, And Sweet Potato Bake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Carrot, Pumpkin, And Sweet Potato Bake

1.0

3 large Carrots, thinly sliced or sliced on a bias

2 cups Pumpkin or butternut squash, peeled and cubed or sliced

2 medium Sweet potatoes, peeled and cubed or sliced

2–3 tbsp Olive oil

1 tsp salt

½ tsp black pepper

1 tsp dried thyme or rosemary

A pinch of cinnamon, nutmeg, or paprika

¾ cup (120g) Feta cheese, crumbled

½ cup Almonds, toasted and roughly chopped or sliced

Fresh rosemary sprigs or fresh thyme

½ cup Cranberry sauce or dried cranberries

2 tbsp Maple syrup or honey

1 tbsp Balsamic vinegar or lemon juice

1–2 tbsp Water, to thin if necessary

Preheat your oven to 400°F (200°C).
Toss the carrots, pumpkin, and sweet potatoes with olive oil, salt, pepper, and dried herbs in a large bowl until evenly coated.
Arrange the vegetables in a greased baking dish.
Cover with foil and bake for 35 minutes.
Remove the foil and bake for another 15–20 minutes until the vegetables are tender and edges are caramelized.
While roasting, combine the cranberry sauce, maple syrup, and balsamic vinegar in a saucepan over medium-low heat.
Simmer for 5–7 minutes until smooth and glossy.
Remove the dish from the oven and sprinkle with crumbled feta and toasted almonds.
Return to the oven for 5 minutes to soften the cheese.
Drizzle the warm maple cranberry glaze generously over the bake.
Garnish with fresh herbs and a final crack of black pepper.

Course🍚Side Dish

Diets🥕Vegetarian...

CategoryBake

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 5 weeks ago

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