Maple Roasted Carrots with Cranberries
If you’re in search of a vibrant and flavorful side dish, maple roasted carrots with cranberries are a perfect choice! This delightful recipe is not only easy to prepare but also brings together the natural sweetness of caramelized carrots and the tartness of fresh cranberries, making it an ideal addition to any meal. Whether for a festive gathering or a cozy weeknight dinner, these roasted vegetables will impress both family and friends. Plus, they are naturally vegan and gluten-free, ensuring everyone at your table can enjoy them!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Baking
- 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 (to taste)
- Fresh thyme or lemon thyme
- 1 garlic clove (grated)
- Salt and black pepper
- 20 g almond flakes
Instructions
- Preheat oven to 170° C (340° F) fan forced or 190° C (375° F) without fan. Line a baking tray with baking paper.
- Trim carrot tops and cut carrots in half lengthwise.
- In a bowl, mix cranberries with 1 tablespoon of maple syrup and orange zest.
- In another bowl, whisk together olive oil, remaining maple syrup, harissa paste, thyme leaves, grated garlic, salt, and pepper.
- Coat carrots in the mixture and spread on the baking tray; add cranberries.
- Roast for about 20-25 minutes until tender and slightly caramelized.
- Toast almond flakes until golden in a pan.
- Serve roasted carrots topped with cranberries and almonds.
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 16g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg