Carrot, Pumpkin & Sweet Potato Casserole

Roasted carrot, pumpkin and sweet potato casserole with feta and almonds.

A vibrant, Mediterranean-inspired roast featuring caramelized carrots, pumpkin, and sweet potatoes. This savory vegetable bake is finished with a salty feta crumble, toasted almonds, and a signature tangy maple-cranberry glaze. It is the perfect heart-healthy alternative to traditional heavy casseroles.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Servings: 6

Course: Dinner, Side Dish

Cuisine: Greek, Middle Eastern

Calories: 245

Ingredients Method Notes

Ingredients

For the Casserole:

3 large carrots sliced
2 cups pumpkin cubed
2-3 medium sweet potatoes cubed
2 tbsp Extra Virgin Olive Oil
1 tsp salt & ½ tsp black pepper
1 tsp dried thyme
Pinch of cinnamon & nutmeg

Toppings:

¾ cup 120g Feta cheese, crumbled
½ cup 60g Sliced almonds, toasted
Fresh parsley or thyme for garnish

Maple Cranberry Glaze:

½ cup 120g Cranberry sauce
2 tbsp Honey or Maple Syrup
1 tbsp Balsamic vinegar
1 tbsp Lemon juice

Method

Prep: Preheat oven to 400°F (200°C). Grease a large baking dish.
Roast: Toss carrots, pumpkin, and sweet potatoes with olive oil and seasonings. Spread in a single layer and roast for 35-40 minutes until tender.
Toppings: Toast almonds in a dry skillet over medium heat until golden.
Glaze: Combine glaze ingredients in a saucepan. Simmer on low until glossy and thickened.
Finish: Remove veggies from oven. Top with feta, almonds, and drizzle with warm glaze. Garnish with fresh herbs and serve.

Notes

Storage: Keep in an airtight container in the fridge for up to 4 days.
Reheating: To maintain the texture of the roasted vegetables, reheat in the oven at 350°F (175°C) for 10-12 minutes rather than using a microwave.
Honey vs. Maple: For a more authentic Greek/Mediterranean profile, use a high-quality thyme honey in the glaze.
Herb Swap: If you don't have fresh parsley, fresh rosemary sprigs roasted alongside the vegetables add a wonderful aromatic depth.