Maple Roasted Carrots with Cranberries
Indulge in the vibrant flavors of maple roasted carrots with cranberries, a delightful side dish ideal for any occasion. This recipe combines the natural sweetness of fresh carrots with the tartness of cranberries, all beautifully caramelized with maple syrup and enhanced by aromatic herbs.
- 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
- 100 g fresh cranberries
- 60 ml maple syrup
- Zest of ½ orange
- 1 garlic clove
- Salt and black pepper to taste
- Almond flakes for garnish
Instructions
- Preheat the oven to 170° C (340° F) fan forced or 190° C (375° F) without fan. Line a baking tray with parchment paper.
- Trim and halve the carrots lengthwise for even cooking.
- In a small bowl, mix cranberries with 1 tablespoon of maple syrup and orange zest.
- In another bowl, combine olive oil, 3 tablespoons of maple syrup, garlic, salt, and pepper to create a marinade.
- Coat the carrots in the marinade and arrange on the prepared baking tray. Add cranberries if there's space; otherwise, use a separate tray.
- Roast for about 20-25 minutes until tender and caramelized.
- Toast almond flakes in a pan until golden brown.
- Serve warm with toasted almonds sprinkled on top.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg