Maple Roasted Carrots with Cranberries
If you’re in search of a vibrant side dish that perfectly balances flavor and nutrition, look no further than Maple Roasted Carrots with Cranberries. This delightful recipe combines the natural sweetness of carrots with the tartness of cranberries, all enhanced by a touch of maple syrup and aromatic herbs. It’s an easy-to-make dish that works beautifully for any occasion—from casual weeknight dinners to festive holiday celebrations. Plus, it’s naturally vegan and gluten-free, making it a hit among friends and family with various dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 500 g medium young carrots
- 30 ml olive oil
- 3 tsp harissa paste
- 100 g fresh cranberries
- 60 ml maple syrup
- Zest of ½ large orange
- Almond flakes for garnish
Instructions
- Preheat your oven to 170°C (340°F) fan forced.
- Trim and cut the carrots lengthwise for even cooking.
- Coat fresh cranberries with maple syrup and orange zest in a bowl.
- In another bowl, mix olive oil, harissa paste, garlic, salt, and pepper.
- Toss carrots in the mixture until well coated, then spread on a baking tray alongside cranberries.
- Roast for 20-25 minutes until tender; toast almond flakes separately.
- Serve warm with toasted almonds on top.
Nutrition
- Serving Size: 125g
- Calories: 161
- Sugar: 12g
- Sodium: 173mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg