Description
A vibrant dish featuring sweet maple roasted carrots and tart cranberries with a hint of orange zest, perfect for weeknight dinners and holiday spreads.
Ingredients
Scale
- 500 g medium young carrots, scrubbed clean
- 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)
- A few sprigs of thyme or lemon thyme
- 1 garlic clove, finely grated
- ½ tsp salt (adjust to taste)
- Black pepper, to taste
- 20 g almond flakes for garnish
Instructions
- Preheat your oven to 170° C (fan forced) or 190° C (no fan). Line a large baking tray with baking paper.
- Trim the green tops off the carrots, saving them for pesto or soups, and cut the carrots in half lengthwise.
- In a small bowl, coat cranberries with 1 tbsp of maple syrup and mix in the orange zest.
- In another bowl, combine 30 ml of olive oil, 3 tbsp of maple syrup, harissa paste, thyme leaves, grated garlic, salt, and black pepper.
- Coat the carrots with the maple and harissa mixture, reserving any leftover marinade. Spread them out on the baking tray with cranberries at one end.
- Roast in the oven for 20-25 minutes until carrots are tender and caramelized, and cranberries are soft.
- If desired, brush the carrots with leftover marinade halfway through cooking for added flavor.
- Toast almond flakes in a hot pan until golden.
- Transfer roasted carrots and cranberries to a serving platter, sprinkle with toasted almonds and fresh thyme.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Consider marinating for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: maple roasted carrots, cranberries, vegan side dish, holiday recipes, roasted vegetables