Maple Roasted Carrots with Cranberries
For a vibrant and delicious side dish, try these maple roasted carrots with cranberries. This recipe highlights the natural sweetness of roasted carrots, complemented by tart cranberries and a hint of orange zest. The warm flavors meld beautifully thanks to a simple marinade of maple syrup, harissa, and olive oil, making this dish perfect for any gathering — from cozy weeknight dinners to festive holiday feasts. Easy to prepare and visually stunning, these roasted carrots will surely impress your family and friends at the table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
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
- A few sprigs of thyme
- 1 garlic clove (finely grated)
- ½ tsp salt
- Black pepper (to serve)
- 20 g almond flakes
Instructions
- Preheat your oven to 170° C / 340° F fan forced (or 190° C / 375° F without fan) and line a baking tray with parchment paper.
- Trim the tops off the carrots and cut them in half lengthwise.
- In a small bowl, coat cranberries with 1 tablespoon of maple syrup and mix in the orange zest.
- In another bowl, whisk together olive oil, 3 tablespoons of maple syrup, harissa paste, thyme leaves, garlic, salt, and black pepper.
- Toss carrots in the marinade until well coated and arrange them on the baking tray along with cranberries.
- Roast for about 20-25 minutes until the carrots are tender and slightly caramelized.
- Lightly toast almond flakes in a pan until golden brown.
- Serve roasted carrots topped with cranberries and toasted almonds.
Nutrition
- Serving Size: Approximately 150g
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg