Carrot, Pumpkin & Sweet Potato Bake with Feta, Almonds & Maple Cranberry Drizzle

For the Bake:

• 3 medium carrots (about 300g), peeled and cut into 2-inch chunks

• 2 cups pumpkin (or butternut squash), peeled, seeded, and cut into 1.5-inch cubes

• 2 medium sweet potatoes (about 500g), peeled and cut into 1.5-inch cubes

• 3 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp cinnamon

• 1 tsp salt

• ½ tsp black pepper

• 150g feta cheese, crumbled or cut into small cubes

• ⅓ cup flaked almonds

For the Maple Cranberry Drizzle:

• ½ cup dried cranberries

• ¼ cup pure maple syrup

• 2 tbsp apple cider vinegar

• ¼ cup water

• Pinch of salt

• (Optional) 1 tsp fresh rosemary, finely chopped

Instructions

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