Roasted Carrot, Pumpkin, and Sweet Potato Bake

Ingredients

For the Vegetable Bake

• 4 cups pumpkin, peeled and cubed
• 3 medium sweet potatoes, peeled and cubed
• 4 large carrots, sliced into thick rounds
• 1 large red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon paprika

Optional Additions

• ½ cup crumbled feta cheese
• ¼ cup chopped pecans or walnuts
• 2 tablespoons maple syrup
• 1 tablespoon balsamic glaze
• Fresh parsley

Garnishes

• Fresh thyme sprigs
• Chopped parsley
• Toasted pumpkin seeds

Instructions

Step 1: Preheat the Oven

1. Preheat oven to:
2. 400°F (200°C)
3. Grease a large baking dish or line a baking sheet with parchment paper.

Step 2: Prepare the Vegetables

1. Wash, peel, and chop:
2. Pumpkin
3. Sweet potatoes
4. Carrots
5. Cut vegetables into similar-sized pieces for even cooking.

Step 3: Season the Vegetables

1. In a large mixing bowl combine:
2. Pumpkin
3. Sweet potatoes
4. Carrots
5. Onion
6. Add:
7. Olive oil
8. Salt
9. Pepper
10. Garlic powder
11. Thyme
12. Rosemary
13. Paprika
14. Toss thoroughly until evenly coated.

Step 4: Arrange for Roasting

1. Spread vegetables in a single layer on the baking dish.
2. Avoid overcrowding to encourage caramelization.

Step 5: Roast

1. Bake for:
2. 35–45 minutes
3. Stir halfway through cooking.
4. The vegetables should become tender with lightly browned edges.

Step 6: Add Optional Ingredients

1. During the last 5 minutes add:
2. Pecans
3. Walnuts
4. Feta cheese
5. if desired.

Step 7: Garnish and Serve

1. Remove from oven.
2. Sprinkle with:
3. Fresh parsley
4. Pumpkin seeds
5. Balsamic glaze or maple syrup
6. Serve warm.

Nutrition

Calories: 220–280 kcal · Protein: 3g · Fat: 9g · Carbohydrates: 35g · Saturated Fat: 1g · Fiber: 7g · Sugar: 12g · Sodium: 280mg