Maple Roasted Carrots with Cranberries
Indulge in the delightful harmony of sweet and savory with maple roasted carrots featuring tart cranberries. This vibrant dish is not only visually stunning but also incredibly easy to prepare, making it perfect for cozy family dinners or festive gatherings. The natural sweetness of maple syrup beautifully complements the tangy cranberries, while fresh herbs add an aromatic touch. Whether served for a holiday feast or as a healthy side on busy weeknights, these roasted carrots are sure to become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 500 g medium young carrots
- 100 g fresh cranberries
- 60 ml maple syrup
- Zest of ½ large orange
- 30 ml olive oil
- 3 tsp harissa paste (adjust to taste)
- Fresh thyme
- 1 garlic clove
- Salt and black pepper
- 20 g almond flakes
Instructions
- Preheat the oven to 170° C (340° F) with fan or 190° C (375° F) without fan. Line a baking tray with baking paper.
- Trim carrot tops and cut carrots in half lengthwise.
- In a bowl, coat cranberries with one tablespoon of maple syrup and orange zest.
- Mix olive oil, three tablespoons of maple syrup, harissa paste, thyme leaves, grated garlic, salt, and black pepper in another bowl.
- Toss carrots in the marinade and arrange on the baking tray. Spread cranberries alongside.
- Roast for 20–25 minutes until carrots are tender and caramelized; remove cranberries if they finish roasting early.
- Toast almond flakes in a pan until golden brown just before serving.
- Serve roasted carrots and cranberries topped with toasted almonds and fresh thyme.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 20g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg