Roasted Carrot, Sweet Potato & Feta Bake with Cranberries

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Roasted Carrot, Sweet Potato & Feta Bake with Cranberries

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6

This Roasted Carrot, Sweet Potato & Feta Bake is the perfect combination of sweet, savory, and creamy flavors. Tender roasted carrots and sweet potatoes are paired with baby potatoes, tangy feta cheese, sweet dried cranberries, and fragrant rosemary for a colorful side dish that’s ideal for holiday dinners, weeknight meals, or meal prep. Every bite is packed with caramelized vegetables, creamy cheese, and a delicious blend of herbs and spices.

📝 Ingredients

For the Vegetables

  • 1 lb (450 g) carrots, peeled
  • 2 medium sweet potatoes, peeled and cubed
  • 1 lb (450 g) baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Toppings

  • ¾ cup crumbled feta cheese
  • ½ cup dried cranberries
  • Fresh rosemary sprigs
  • Fresh parsley, chopped (optional)

👩‍🍳 Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line a baking sheet with parchment paper.

Step 2: Season the Vegetables

In a large bowl, combine the carrots, sweet potatoes, and baby potatoes. Drizzle with olive oil and honey, then sprinkle with rosemary, thyme, garlic powder, smoked paprika, salt, and black pepper. Toss until every piece is evenly coated.

Step 3: Roast

Spread the vegetables in a single layer in the prepared baking dish. Roast for 35–40 minutes, turning halfway through, until the vegetables are tender and beautifully caramelized around the edges.

Step 4: Add the Toppings

Remove the baking dish from the oven. Sprinkle the roasted vegetables with crumbled feta cheese and dried cranberries. Return to the oven for 3–5 minutes, just until the feta softens slightly.

Step 5: Garnish and Serve

Top with fresh rosemary sprigs and chopped parsley if desired. Serve warm as a delicious side dish or enjoy as a light vegetarian main course.

💡 Tips

  • 🥕 Cut the vegetables into similar-sized pieces so they cook evenly.
  • 🧀 Add the feta near the end of baking so it stays creamy.
  • 🍯 Maple syrup can be used instead of honey.
  • 🌰 Add toasted pecans or walnuts for extra crunch.
  • 🌿 Fresh herbs provide the best flavor.

🍽️ Serving Suggestions

  • Grilled chicken
  • Roast turkey
  • Baked salmon
  • Roast beef
  • Quinoa or wild rice
  • Mixed green salad

❓Frequently Asked Questions

Can I prepare this ahead of time?
Yes! Roast the vegetables in advance and add the feta and cranberries just before reheating and serving.

Can I use goat cheese instead of feta?
Absolutely. Goat cheese adds a creamy, tangy flavor that pairs beautifully with the roasted vegetables.

Can I make it dairy-free?
Yes. Simply omit the feta or use your favorite dairy-free cheese alternative.

Can I add more vegetables?
Yes! Brussels sprouts, parsnips, red onions, or butternut squash all work wonderfully.

🥗 Approximate Nutrition (Per Serving)

  • Calories: 280
  • Protein: 7 g
  • Carbohydrates: 35 g
  • Fat: 12 g
  • Fiber: 6 g
  • Sugar: 11 g
  • Sodium: 360 mg

🧊 Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or microwave until warmed through. This dish can also be frozen for up to 2 months, although the feta may become slightly softer after thawing.

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