Description
This vibrant and flavorful Maple Roasted Carrots with Cranberries recipe combines the natural sweetness of carrots and maple syrup with the tartness of fresh cranberries and a touch of spicy harissa.
Ingredients
Scale
- 500 g / 1.1 lb medium young carrots, scrubbed clean
- 100 g / 3.5 oz fresh cranberries
- Zest of ½ large orange
- A few sprigs of thyme or lemon thyme
- 1 garlic clove, finely grated
- 60 ml / ¼ cup maple syrup, divided
- 30 ml / 2 tbsp olive oil
- 3 tsp harissa paste (adjust to taste)
- ½ tsp salt (adjust to taste)
- Black pepper, to serve
- 20 g / ¼ cup almond flakes
Instructions
- Preheat your oven to 200°C (390°F).
- In a bowl, mix half of the maple syrup (30 ml), olive oil, harissa paste, orange zest, grated garlic, and salt until well combined.
- Add the scrubbed carrots to the bowl with the glaze and toss thoroughly.
- Spread the coated carrots on a roasting tray in a single layer.
- Roast the carrots in the preheated oven for 20 minutes.
- After 20 minutes, remove the tray and scatter the fresh cranberries evenly over the carrots. Drizzle the remaining 30 ml of maple syrup on top.
- Roast for an additional 15-20 minutes, or until the carrots are tender and golden.
- Five minutes before the end of roasting, sprinkle the thyme sprigs and almond flakes over the tray.
- Once out of the oven, season with black pepper to taste and remove thyme sprigs before serving.
Notes
- This dish makes a perfect side for fall or holiday meals.
- Adjust the harissa paste according to your spice preference.
- Use fresh thyme or lemon thyme for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Maple Roasted Carrots, Cranberries, Harissa, Side Dish, Fall Recipes