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Maple Roasted Carrots with Cranberries

Maple roasted carrots with cranberries
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Maple roasted carrots with cranberries are a delightful and vibrant side dish that’s perfect for any gathering. This recipe showcases the natural sweetness of young carrots, enhanced by the rich flavor of maple syrup and the tartness of fresh cranberries. The result is a colorful medley that not only tastes amazing but also looks beautiful on your table. Ideal for busy weeknights or special occasions, these roasted vegetables are naturally vegan and gluten-free. With simple ingredients and easy preparation, you’ll find this dish to be a beloved favorite among family and friends.

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, adjust to taste
  • Fresh thyme or lemon thyme
  • 1 garlic clove, finely grated
  • Salt and black pepper to taste
  • 20 g almond flakes

Instructions

  1. Preheat your oven to 170°C (340°F) fan forced or 190°C (375°F) no fan. Line a baking tray with parchment paper.
  2. Trim the green tops off the carrots and cut them in halves lengthwise.
  3. In a bowl, coat the cranberries with one tablespoon of maple syrup and orange zest.
  4. In another bowl, mix olive oil, three tablespoons of maple syrup, harissa paste, thyme leaves, garlic, salt, and pepper.
  5. Toss the carrots in the marinade until well-coated. Arrange on the baking tray with space between them.
  6. Roast for 20-25 minutes until tender and slightly caramelized; remove cranberries if they finish roasting early.
  7. Toast almond flakes in a hot pan until golden brown.
  8. Serve roasted carrots topped with cranberries and toasted almonds.

Nutrition

Find it online: https://kitchencreationsblog.com/maple-roasted-carrots-with-cranberries/