06/18/2026
🥕🎃 Carrot, Pumpkin & Sweet Potato Bake with Feta, Almonds & Maple Cranberry Drizzle🍠🧀✨
A colorful Mediterranean-inspired side dish loaded with roasted veggies, creamy feta, crunchy almonds, and a sweet-tangy maple cranberry finish! 😍🍁
🛒 **What You Need**
**For the Roasted Veggies**
🥔 2 cups sweet potato, cubed
🎃 2 cups pumpkin, cubed
🥕 2 carrots, sliced
🫒 3 tbsp olive oil
🧂 Salt & pepper, to taste
🌶️ 1 tsp paprika
🧄 1 tsp garlic powder
**For the Topping**
🧀 1 cup feta cheese, crumbled
🍒 ⅓ cup dried cranberries
🌰 ⅓ cup almonds, toasted or sliced
🌿 Fresh thyme or parsley, for garnish
**For the Maple Cranberry Drizzle**
🍁 2 tbsp maple syrup
🍒 2 tbsp cranberry sauce or finely chopped dried cranberries
🍋 1 tsp lemon juice
👩🍳 **Let's Make It**
1️⃣ Preheat oven to **400°F (200°C)** and line a baking tray with parchment paper.
2️⃣ In a large bowl, toss sweet potato, pumpkin, and carrots with olive oil, paprika, garlic powder, salt, and pepper.
3️⃣ Spread the vegetables evenly on the tray and roast for **30–35 minutes**, turning halfway through, until golden and tender.
4️⃣ While the veggies roast, whisk together maple syrup, cranberry sauce, and lemon juice until smooth.
5️⃣ Transfer roasted vegetables to a serving dish and sprinkle generously with feta cheese, dried cranberries, and toasted almonds.
6️⃣ Drizzle the maple cranberry sauce over the top and finish with fresh thyme or parsley.
✨ Serve warm as a holiday side, healthy lunch, or beautiful vegetarian centerpiece!
❤️ Would you try this sweet, savory, and crunchy veggie bake? Let me know below! 👇
