Maple Roasted Carrots with Cranberries
Indulge in the vibrant flavors of maple roasted carrots with cranberries, a stunning and simple side dish that will elevate any meal. This delightful recipe marries the sweetness of maple syrup with the tartness of fresh cranberries, creating a colorful addition to your table. With easy preparation steps and minimal ingredients, you can whip up this dish in no time, making it perfect for festive gatherings or cozy weeknight dinners. Plus, it’s naturally vegan and gluten-free, ensuring it caters to various dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- 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
- Fresh thyme sprigs
- 100 g fresh cranberries
- Zest of ½ large orange
- 20 g almond flakes
Instructions
- Preheat your oven to 170°C (340°F) fan forced (or 190°C/375°F no fan). Line a baking tray with baking paper.
- Trim and halve the carrots lengthwise for better caramelization.
- In a small bowl, coat cranberries in 1 tbsp maple syrup and mix with orange zest.
- In another bowl, combine olive oil, 3 tbsp maple syrup, harissa paste, thyme leaves, garlic, salt, and pepper.
- Mix the carrots with the marinade and space them on the baking tray alongside the cranberries.
- Roast for approximately 20-25 minutes until tender and caramelized.
- Toast almond flakes in a dry pan until browned.
- Serve warm topped with toasted almonds and additional herbs if desired.
Nutrition
- Serving Size: Approximately 150 g
- 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