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Maple Roasted Carrots with Cranberries

Maple roasted carrots with cranberries
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If you’re searching for a vibrant side dish brimming with flavor, look no further than Maple Roasted Carrots with Cranberries. This delightful recipe elegantly marries the earthy sweetness of roasted carrots with the tartness of fresh cranberries, all elevated by a drizzle of rich maple syrup. Perfect for a holiday gathering or a cozy family dinner, this dish is not only visually appealing but also incredibly easy to prepare. The warm, autumn-inspired flavors make it a standout addition to any meal, and its vegan and gluten-free nature ensures it caters to various dietary preferences. Enjoy this colorful medley that captures the essence of fall with each delicious bite!

Ingredients

Scale
  • 500 g medium young carrots
  • 100 g fresh cranberries
  • 30 ml olive oil
  • 60 ml maple syrup (divided)
  • 3 tsp harissa paste
  • Zest of ½ large orange
  • Almond flakes for garnish

Instructions

  1. Preheat your oven to 170° C (340° F) fan forced (or 190° C / 375° F without fan). Line your baking tray with parchment paper.
  2. Trim and halve the carrots lengthwise for even roasting.
  3. In a small bowl, mix cranberries with 1 tablespoon of maple syrup and orange zest.
  4. In another bowl, combine olive oil, three tablespoons of maple syrup, harissa paste, thyme leaves, grated garlic, salt, and black pepper.
  5. Coat the carrots in the marinade and arrange them on the baking tray; place cranberries at one end or on a separate tray.
  6. Roast for about 20-25 minutes until tender and caramelized.
  7. Toast almond flakes in a pan until golden brown.
  8. Serve the roasted veggies on a platter topped with almonds and fresh herbs.

Nutrition

Find it online: https://bellayummy.com/maple-roasted-carrots-with-cranberries/