Maple Roasted Carrots with Cranberries
Maple roasted carrots with cranberries are a vibrant and flavorful side dish that perfectly balances sweetness and tartness. The tender, caramelized carrots are enhanced by the bright pop of fresh cranberries and a drizzle of rich maple syrup, making this dish an instant favorite for any occasion—from cozy weeknight dinners to festive holiday gatherings. Not only is it easy to prepare, but it’s also naturally vegan and gluten-free, ensuring it caters to various dietary preferences. With just a handful of wholesome ingredients and simple steps, you can create a stunning centerpiece that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 500 g medium young carrots
- 60 ml maple syrup (divided)
- 3 tsp harissa paste (adjust to taste)
- 30 ml olive oil
- 100 g fresh cranberries
- Zest of ½ large orange
- Almond flakes (for garnish)
Instructions
- Preheat your oven to 170° C / 340° F fan forced.
- Trim the green tops and cut the carrots in half lengthwise.
- In a small bowl, mix cranberries with 1 tablespoon of maple syrup and orange zest.
- In another bowl, combine olive oil, 3 tablespoons of maple syrup, harissa paste, grated garlic, salt, and black pepper.
- Coat the carrots in the marinade and arrange on a lined baking tray. Add cranberries if space allows.
- Roast for about 20-25 minutes until tender and caramelized.
- Toast almond flakes in a dry pan until golden brown for garnish.
- Serve the roasted carrots topped with toasted almonds.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 12g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg