Description
A delightful autumn-inspired bake featuring sweet roasted vegetables, tangy feta cheese, and a luscious maple cranberry drizzle that ties everything together beautifully.
Ingredients
Scale
For the Crust:
- 3 large carrots, peeled and cut into chunks
- 500g pumpkin, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 150g feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon butter
Instructions
1. Prepare the Crust:
- Preheat oven to 200°C (400°F). Line a large baking tray with parchment paper.
- In a large bowl, combine carrots, pumpkin, and sweet potatoes. Drizzle with olive oil, then season with salt, pepper, and dried thyme. Toss to coat evenly.
- Spread the vegetables in a single layer on the prepared baking tray. Roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
- While vegetables roast, make the drizzle: In a small saucepan over medium heat, combine dried cranberries, maple syrup, balsamic vinegar, and butter. Cook for 3-5 minutes, stirring, until cranberries plump and sauce thickens slightly. Remove from heat.
- Transfer roasted vegetables to a serving platter. Sprinkle crumbled feta over the top.
- Drizzle the maple cranberry mixture over the vegetables and feta. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. Try adding a pinch of cinnamon or nutmeg for extra warmth.