Description
Experience the vibrant flavors of Maple Roasted Carrots with Cranberries, an easy-to-make side dish that brings a delightful sweetness and tartness to your table. This colorful recipe features tender roasted carrots, sweet maple syrup, and tangy cranberries, creating a harmonious blend of flavors that will impress your guests at any gathering. Perfect for weeknight dinners or festive holiday feasts, this naturally vegan and gluten-free dish ensures everyone can enjoy a healthy serving of seasonal goodness.
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 (adjustable)
- 1 garlic clove (finely grated)
- Salt and black pepper to taste
- Almond flakes for garnish
Instructions
- 1. Preheat your oven to 170°C fan forced (190°C conventional).
- 2. Trim and halve the carrots lengthwise.
- 3. Coat cranberries with 1 tablespoon of maple syrup and orange zest.
- 4. Mix olive oil, remaining maple syrup, harissa, thyme, garlic, salt, and black pepper in a bowl.
- 5. Coat carrot halves in the marinade; spread them on a baking tray along with cranberries.
- 6. Roast for 20-25 minutes until tender and caramelized.
- 7. Toast almond flakes in a pan until browned.
- 8. Serve roasted carrots topped with cranberries and toasted almonds.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 152
- Sugar: 16g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg