Maple Roasted Carrots with Cranberries
Indulge in the vibrant flavors of Maple Roasted Carrots with Cranberries, a side dish that effortlessly combines sweetness and warmth. This delightful recipe is perfect for any occasion, from busy weeknight dinners to festive gatherings. The tender roasted carrots, infused with a sweet-spicy glaze made from maple syrup and harissa, are complemented by tangy cranberries that burst with flavor. Topped with crunchy toasted almonds and fresh herbs, this dish brings both color and nutrition to your table. Plus, it’s naturally vegan and gluten-free, making it suitable for various dietary preferences. Whether you’re serving it at Thanksgiving or just enjoying a cozy meal at home, these Maple Roasted Carrots with Cranberries will impress your guests and delight your palate.
- 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
- 500 g medium young carrots
- 30 ml olive oil
- 3 tsp harissa paste
- 1 garlic clove
- 100 g fresh cranberries
- 60 ml maple syrup
- Zest of ½ large orange
- Almond flakes for garnish
Instructions
- Preheat your oven to 170°C (340°F) for fan forced or 190°C (375°F) without.
- Trim the green tops off the carrots and cut them lengthwise into halves.
- In a small bowl, mix cranberries with 1 tablespoon of maple syrup and orange zest.
- In another bowl, whisk olive oil, three tablespoons of maple syrup, harissa paste, garlic, salt, and black pepper.
- Coat carrot halves in the marinade and arrange them on a baking tray along with cranberries.
- Roast in the oven for 20-25 minutes until tender.
- Toast almond flakes in a hot pan until golden brown.
- Serve the roasted carrots topped with toasted almonds and fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg