Maple Roasted Carrots with Cranberries
If you’re in search of a delicious side dish that beautifully marries sweet and savory flavors, try these Maple Roasted Carrots with Cranberries. This vibrant dish is not only easy to prepare but also elevates any meal, whether it’s a cozy family gathering or a festive holiday spread. The natural sweetness of the carrots caramelizes perfectly with maple syrup, while the cranberries add a delightful tartness. With its appealing colors and satisfying taste, this recipe is sure to impress everyone at your table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately four people 1x
- Category: Vegetable Side
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 500 g medium young carrots, scrubbed clean
- 100 g fresh cranberries
- 60 ml maple syrup, divided
- Zest of ½ large orange
- 30 ml olive oil
- 3 tsp harissa paste
- A few sprigs of thyme
- 1 garlic clove, finely grated
- Salt and black pepper to taste
- 20 g almond flakes
Instructions
- Preheat the oven to 170°C (340°F) fan forced and line a baking tray with parchment paper.
- Trim the tops off the carrots and cut them in half lengthwise.
- In a small bowl, mix cranberries with 1 tbsp maple syrup and orange zest.
- In another bowl, combine olive oil, remaining maple syrup, harissa paste, thyme leaves, garlic, salt, and pepper to create the marinade.
- Coat carrot halves in the marinade and arrange them on the baking tray with cranberries at one end.
- Roast for 20-25 minutes until tender; remove cranberries if they finish cooking early.
- Toast almond flakes in a pan until golden brown.
- Serve the roasted carrots topped with cranberries and toasted almonds.
Nutrition
- Serving Size: Approximately 200g
- Calories: 150
- Sugar: 15g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg