Description
A hearty and colorful baked vegetable dish combining sweet and savory flavors, topped with creamy feta, crunchy almonds, and a tangy maple cranberry drizzle.
Ingredients
- 2 large carrots, peeled and chopped
- 2 cups pumpkin, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the carrots, pumpkin, and sweet potatoes with olive oil, salt, pepper, and thyme until evenly coated.
- Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and golden brown, stirring halfway through.
- While the vegetables roast, prepare the drizzle: In a small saucepan, combine the dried cranberries, maple syrup, and balsamic vinegar. Heat over low heat for 2-3 minutes, stirring occasionally, until cranberries are plump and mixture is syrupy. Remove from heat.
- Transfer the roasted vegetables to a serving dish. Sprinkle with crumbled feta cheese and sliced almonds.
- Drizzle the maple cranberry mixture over the top before serving.
Notes
You can customize the seasonings to taste. For extra crunch, toast the almonds briefly in a dry pan before adding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American