Maple Roasted Carrots with Cranberries
If you’re seeking a vibrant and delicious side dish, look no further than maple roasted carrots with cranberries. This recipe combines the natural sweetness of fresh carrots with the tartness of cranberries for a delightful balance that’s perfect for any occasion. Easy to prepare and wholesome, it serves as an ideal accompaniment for festive gatherings or busy weeknight dinners. With its beautiful presentation and delicious flavors, this dish is sure to impress your family and friends. Plus, it’s naturally vegan and gluten-free, making it a versatile addition to any meal!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 500 g medium young carrots
- 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 (for garnish)
- 1 garlic clove (finely grated)
- Salt and black pepper to taste
- 20 g almond flakes
Instructions
- Preheat your oven to 170° C (340° F) fan forced. Line a baking tray with parchment paper.
- Trim carrots and cut them in half lengthwise. In a bowl, coat cranberries with one tablespoon of maple syrup and orange zest.
- Combine olive oil, three tablespoons of maple syrup, harissa paste, thyme leaves, garlic, salt, and black pepper in another bowl.
- Toss the carrot halves in the marinade until evenly coated. Arrange on the baking tray, adding cranberries at one end.
- Roast for about 20–25 minutes until tender and caramelized.
- Toast almond flakes in a pan until browned.
- Serve the roasted carrots topped with cranberries and toasted almonds.
Nutrition
- Serving Size: 125 g
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg