Maple Roasted Carrots with Cranberries
Indulge in the vibrant flavors of maple roasted carrots with cranberries, a delightful side dish that elevates any meal with its sweet and tangy essence. This easy-to-prepare recipe combines tender, caramelized carrots with the zesty brightness of fresh cranberries, resulting in a visually stunning centerpiece that’s perfect for festive gatherings or cozy weeknight dinners. With just a handful of wholesome ingredients, you can create a dish that not only impresses but is also naturally vegan and gluten-free, ensuring everyone at your table can enjoy it. The addition of toasted almond flakes adds a satisfying crunch, making this recipe a beloved favorite in our home and sure to become one in yours!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 500 g medium young carrots
- 60 ml maple syrup
- 30 ml olive oil
- 3 tsp harissa paste
- 100 g fresh cranberries
- Zest of ½ large orange
- Almond flakes for topping
Instructions
- Preheat your oven to 170° C / 340° F (fan forced).
- Trim the tops off the cleaned carrots and cut each in half lengthwise.
- In a small bowl, combine cranberries with one tablespoon of maple syrup and orange zest.
- In another bowl, mix olive oil, three tablespoons of maple syrup, harissa paste, thyme leaves, grated garlic, salt, and pepper.
- Coat carrot halves in the marinade and arrange on a baking tray; add cranberries at one end.
- Roast for 20-25 minutes until carrots are tender and slightly caramelized.
- While roasting, toast almond flakes in a pan until golden brown.
- Serve roasted carrots and cranberries topped with toasted almonds.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 150
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg