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Maple Roasted Carrots with Cranberries

Maple roasted carrots with cranberries

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If you’re seeking a vibrant and delicious side dish that adds a delightful sweetness to your table, look no further than maple roasted carrots with cranberries. This easy-to-make recipe combines tender caramelized carrots and tangy cranberries, all drizzled with rich maple syrup, creating a flavor profile that’s simply irresistible. Perfect for holiday gatherings or weeknight meals, this dish not only impresses with its taste but also brings a festive flair to any occasion. With minimal prep time and wholesome ingredients, you can whip up this colorful addition to your dinner table in no time!

Ingredients

Scale
  • 500 g medium young carrots
  • 60 ml maple syrup (divided)
  • 30 ml olive oil
  • 3 tsp harissa paste
  • Fresh thyme
  • 1 clove garlic (grated)
  • 100 g fresh cranberries
  • Zest of ½ large orange
  • Almond flakes for garnish

Instructions

  1. Preheat the oven to 170° C (340° F) fan forced or 190° C (375° F) conventional.
  2. Prepare the carrots by trimming and cutting them in half lengthwise.
  3. In a bowl, coat cranberries with 1 tablespoon of maple syrup and mix in orange zest.
  4. In another bowl, combine olive oil, 3 tablespoons of maple syrup, harissa paste, thyme leaves, grated garlic, salt, and pepper to create a marinade.
  5. Toss carrot halves in the marinade until well coated; place on a baking tray with cranberries.
  6. Roast for about 20-25 minutes until tender and caramelized.
  7. Toast almond flakes in a dry pan until golden brown for garnish.
  8. Serve roasted carrots topped with cranberries and toasted almonds.

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