Description
This festive fall casserole layers tender roasted carrots, pumpkin, and sweet potatoes with a salty feta-almond crumble and a sweet-tart warm maple cranberry sauce. It’s a beautiful and flavorful holiday side dish.
Ingredients
Scale
- Casserole:
- 1 small sugar pumpkin, peeled, seeded, and cubed (about 4 cups)
- 2 medium sweet potatoes, peeled and cubed (about 3 cups)
- 4 large carrots, peeled and sliced (about 2 cups)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Feta Crumble:
- 8 oz feta cheese, crumbled
- 1/2 cup sliced almonds
- 2 tablespoons chopped fresh parsley
- Warm Maple Cranberry Sauce:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup pure maple syrup
- 1/3 cup orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Roast the vegetables: Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, toss the pumpkin, sweet potatoes, carrots, olive oil, maple syrup, salt, pepper, cinnamon, and nutmeg until coated.
- Spread the vegetables evenly in the prepared baking dish. Roast for 35 to 40 minutes, stirring once, until tender and caramelized.
- Make the warm maple cranberry sauce: While the vegetables roast, combine the cranberries, maple syrup, orange juice, orange zest, cinnamon, and salt in a small saucepan. Bring to a simmer over medium heat and cook for 10 to 12 minutes, until the cranberries pop and the sauce thickens. Keep warm.
- Make the feta crumble: In a small bowl, stir together the crumbled feta, sliced almonds, and parsley.
- Assemble: Sprinkle the feta-almond crumble evenly over the roasted vegetables.
- Return the casserole to the oven and bake for 5 to 7 minutes, until the feta is softened and the almonds are lightly toasted.
- Serve warm with the warm maple cranberry sauce drizzled over the top or served on the side.
Notes
Coating the vegetables well before roasting is key to even caramelization. You can substitute butternut squash for the pumpkin. If using frozen cranberries, do not thaw them before making the sauce. The casserole and sauce can be prepared up to 2 days ahead and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 347 kcal
- Sugar: 29 g
- Fat: 17 g
- Carbohydrates: 46 g
- Protein: 8 g