Maple Roasted Carrots with Cranberries
Maple roasted carrots with cranberries offer a vibrant and healthy side dish that combines the natural sweetness of carrots with the tangy burst of cranberries, all enhanced by rich maple syrup. This delightful recipe is not only visually stunning but also incredibly easy to prepare, making it an ideal choice for both weeknight dinners and festive gatherings. The combination of tender roasted carrots and juicy cranberries brings together a beautiful medley of flavors that will please even the pickiest eaters at your table. Plus, it’s vegan and gluten-free, fitting seamlessly into various dietary preferences!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegan
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
- Fresh thyme sprigs
- 1 garlic clove, grated
- Salt and black pepper
- 20 g almond flakes
Instructions
- Preheat your oven to 170° C / 340° F fan forced (or 190° C / 375° F if no fan).
- Trim the green tops from the carrots and cut them in half lengthwise.
- In a bowl, coat cranberries with 1 tablespoon of maple syrup and orange zest.
- Whisk together olive oil, 3 tablespoons of maple syrup, harissa paste, thyme leaves, grated garlic, salt, and black pepper in another bowl.
- Coat the carrot halves in the marinade and spread them on a lined baking tray. Add the coated cranberries at one end.
- Roast for about 20-25 minutes until tender and caramelized.
- Toast almond flakes in a dry pan until golden brown.
- Serve on a platter topped with almonds and thyme.
Nutrition
- Serving Size: 1/4 of recipe (approximately 150g)
- Calories: 180
- Sugar: 15g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg