Maple Roasted Carrots with Cranberries
Elevate your dining experience with these vibrant maple roasted carrots with cranberries—an irresistibly delicious side dish that beautifully balances sweet and tart flavors. Perfect for any occasion, from cozy weeknight dinners to festive holiday gatherings, this easy recipe will quickly become a favorite in your meal rotation. The natural sweetness of the carrots combined with the tang of fresh cranberries creates an eye-catching and flavorful dish that everyone will adore. Plus, it’s naturally vegan, gluten-free, and features simple ingredients you can easily find.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 500 g medium young carrots
- 60 ml maple syrup (divided)
- 30 ml olive oil
- 3 tsp harissa paste
- 100 g fresh cranberries
- zest of ½ large orange
- almond flakes for garnish
Instructions
- Preheat your oven to 170° C / 340° F fan forced (or 190° C / 375° F no fan) and line a baking tray with parchment paper.
- Trim the tops off the carrots and slice them in half lengthwise.
- In a small bowl, coat fresh cranberries with 1 tablespoon of maple syrup and mix in orange zest.
- In another bowl, mix olive oil, 3 tablespoons of maple syrup, harissa paste, thyme leaves, garlic, salt, and black pepper to create the marinade.
- Coat the carrot halves with the marinade and arrange them on the baking tray. Place cranberries at one end if space allows.
- Roast for about 20-25 minutes until the carrots are tender and slightly caramelized.
- While roasting, toast almond flakes in a pan until golden brown.
- Serve the roasted carrots and cranberries on a platter and sprinkle with toasted almonds.
Nutrition
- Serving Size: Approximately 150g
- Calories: 155
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg