Maple Roasted Carrots with Cranberries
Enjoy vibrant flavors with Maple roasted carrots with cranberries—an easy vegan side dish perfect for any occasion. Try it today!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
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, adjust to taste
- Fresh thyme
- 1 garlic clove, finely grated
- ½ tsp salt, adjust to taste
- Black pepper, to serve
- 20 g almond flakes
Instructions
- Preheat the oven to 170° C (340° F) fan forced.
- Trim carrot tops and cut them lengthwise for even roasting.
- In a small bowl, coat cranberries with 1 tablespoon maple syrup and orange zest.
- In another bowl, mix olive oil, 3 tablespoons maple syrup, harissa paste, thyme leaves, garlic, salt, and pepper.
- Coat carrots in the marinade and spread on a baking tray with cranberries.
- Roast for 20-25 minutes until tender and caramelized.
- Toast almond flakes in a pan until golden brown.
- Serve warm on a platter topped with almonds and fresh thyme.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg