Maple Roasted Carrots with Cranberries
If you’re seeking a side dish that beautifully balances sweetness and tartness, look no further than maple roasted carrots with cranberries. This vibrant recipe combines the rich flavor of maple syrup with the zing of fresh cranberries, creating a delightful accompaniment for any meal. Perfect for cozy weeknight dinners or festive gatherings, these roasted carrots are not only visually stunning but also incredibly nutritious. Packed with vitamins and fiber, this naturally vegan and gluten-free dish is easy to prepare, allowing you to impress family and friends with minimal effort. Discover how to make this crowd-pleaser that will brighten up your table!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 500 g medium young carrots
- 30 ml olive oil
- 3 tsp harissa paste
- 100 g fresh cranberries
- 60 ml maple syrup
- Zest of ½ large orange
- 20 g almond flakes
Instructions
- Preheat your oven to 170°C (340°F) fan forced.
- Trim the carrot tops and cut the carrots in half lengthwise.
- In a small bowl, coat cranberries with 1 tablespoon of maple syrup and orange zest.
- In another bowl, mix olive oil, remaining maple syrup, harissa paste, thyme leaves, grated garlic, salt, and black pepper.
- Coat the carrot halves in the marinade and place on a baking tray; add cranberries if space allows.
- Roast for 20-25 minutes until tender and caramelized.
- Toast almond flakes in a dry pan until golden brown.
- Serve on a platter topped with toasted almonds.
Nutrition
- Serving Size: 125g
- Calories: 150
- Sugar: 14g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg