Maple Roasted Carrots with Cranberries
Maple roasted carrots with cranberries are a delightful side dish that brings together the natural sweetness of young carrots and the tartness of fresh cranberries, making it an ideal addition to any holiday meal. This easy-to-make recipe is not only vegan and gluten-free but also captures the essence of comfort food, perfect for Thanksgiving or Christmas dinners. The vibrant colors and flavors create a stunning presentation that will impress your guests while providing a nutritious boost to your plate. With just a few simple steps, you can prepare this flavorful dish in no time, allowing you to focus on enjoying your gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 500 g medium young carrots
- 30 ml olive oil
- 3 tsp harissa paste
- ½ tsp salt
- black pepper, to serve
- 100 g fresh cranberries
- 60 ml maple syrup, divided
- zest of ½ large orange
- a few sprigs of thyme or lemon thyme
- 1 garlic clove, finely grated
- 20 g almond flakes
Instructions
- Preheat your oven to 170°C (340°F) fan forced or 190°C (375°F) conventional. Line a baking tray with parchment paper.
- Trim and halve the carrots lengthwise.
- In a bowl, coat cranberries with 1 tbsp maple syrup and orange zest.
- Mix olive oil, 3 tbsp maple syrup, harissa paste, thyme leaves, garlic, salt, and pepper in another bowl.
- Coat the carrots with the mixture and spread them on the baking tray. Add cranberries to one end.
- Roast for 20-25 minutes until carrots are tender and slightly caramelized.
- Toast almond flakes in a pan until golden.
- Serve roasted carrots and cranberries on a platter topped with toasted almonds.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg