Name: Maple Roasted Carrots with Cranberries
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 500 g / 1.1 lb / 17 oz medium young carrots, scrubbed clean; 60 ml / ¼ cup maple syrup, divided; 30 ml / 2 tbsp olive oil; 3 tsp harissa paste, adjust to taste; a few sprigs of thyme or lemon thyme; 1 garlic clove, finely grated; ½ tsp salt, adjust to taste; black pepper, to serve; 100 g / 3.5 oz fresh cranberries; zest of ½ large orange; 20 g / ¼ cup almond flakes

Maple Roasted Carrots with Cranberries

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Indulge in the vibrant flavors of Maple Roasted Carrots with Cranberries, a delightful side dish that not only brightens your table but also brings a burst of sweetness and tang. Perfect for festive celebrations or cozy weeknight dinners, this recipe transforms humble carrots into a stunning centerpiece with minimal effort. The combination of rich maple syrup and tart cranberries creates an irresistible harmony that appeals to both kids and adults alike. Plus, it’s naturally vegan, gluten-free, and can be prepared ahead of time—making it a versatile addition to any meal. Enjoy the ease of preparation and the joy of sharing this nutritious dish with family and friends!

Author: Annabel
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Side Dish
Method: Baking
Cuisine: Vegan

Ingredients

Scale

500 g / 1.1 lb / 17 oz medium young carrots, scrubbed clean
60 ml / ¼ cup maple syrup, divided
30 ml / 2 tbsp olive oil
3 tsp harissa paste, adjust to taste
a few sprigs of thyme or lemon thyme
1 garlic clove, finely grated
½ tsp salt, adjust to taste
black pepper, to serve
100 g / 3.5 oz fresh cranberries
zest of ½ large orange
20 g / ¼ cup almond flakes

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Instructions

Preheat your oven to 170°C (340°F) fan forced or 190°C (375°F) without fan. Line a baking tray with baking paper.
Trim green tops off the carrots and cut them in half lengthwise for even roasting.
In a small bowl, coat cranberries with 1 tablespoon of maple syrup and orange zest.
For the marinade, mix olive oil, 3 tablespoons maple syrup, harissa paste, thyme leaves, grated garlic, salt, and pepper in a bowl.
Toss carrot halves in the marinade until well coated and spread them on the baking tray along with the cranberries.
Roast for 20-25 minutes until carrots are tender and caramelized.
Toast almond flakes in a dry pan until lightly browned.
Serve warm topped with toasted almonds.

Nutrition

Serving Size: 1 serving (150g)
Calories: 165
Sugar: 18g
Sodium: 220mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg

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