Description
Maple roasted carrots with cranberries are an exquisite side dish that brings together the sweetness of maple syrup and the tartness of fresh cranberries. This vibrant recipe is not only simple to prepare, but it also caters to various dietary needs, being both vegan and gluten-free. Perfect for festive occasions like Thanksgiving and Christmas, these roasted carrots are a beautiful addition to any holiday table. With their stunning colors and delightful flavors, they are sure to impress your guests and elevate any meal.
Ingredients
Scale
- 500 g medium young carrots, scrubbed clean
- 100 g fresh cranberries
- 60 ml maple syrup (divided)
- Zest of ½ large orange
- 30 ml olive oil
- 3 tsp harissa paste (adjust to taste)
- Fresh thyme or lemon thyme
- 1 garlic clove, finely grated
- Salt and black pepper to taste
- 20 g almond flakes
Instructions
- Preheat the oven to 170° C (340° F) fan forced or 190° C (375° F) without fan. Line a baking tray with baking paper.
- Trim the tops off the carrots and cut them in halves lengthwise.
- In a bowl, coat cranberries with 1 tablespoon of maple syrup and orange zest.
- In another bowl, mix olive oil, 3 tablespoons maple syrup, harissa paste, thyme leaves, garlic, salt, and black pepper.
- Coat the carrots in the marinade and spread them on the baking tray. Add cranberries at one end.
- Roast for about 20–25 minutes until tender; remove cranberries sooner if needed.
- Toast almond flakes in a pan until golden brown.
- Serve roasted carrots and cranberries on a platter topped with toasted almonds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan/Gluten-Free
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 175
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg