Description
Maple roasted carrots with cranberries are a stunning side dish that combines sweet and savory flavors, making them a perfect addition to any festive meal. This recipe is easy to prepare and naturally vegan and gluten-free, ensuring that it caters to a variety of dietary preferences. The vibrant colors of the roasted carrots combined with the tartness of cranberries create an eye-catching presentation that will impress your guests. With just a hint of maple syrup and aromatic orange zest, this dish elevates your holiday gatherings while remaining healthy and delicious.
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 (to taste)
- 1 garlic clove (finely grated)
- Salt and black pepper (to taste)
- 20 g almond flakes
Instructions
- Preheat oven to 170°C fan forced (340°F) or 190°C (375°F) without fan. Line a baking tray with parchment paper.
- Trim carrot tops and cut carrots in half lengthwise.
- Coat cranberries with 1 tablespoon of maple syrup and orange zest in a bowl.
- In another bowl, mix olive oil, 3 tablespoons maple syrup, harissa paste, thyme leaves, garlic, salt, and pepper.
- Coat carrots in the mixture and spread on the prepared baking tray along with cranberries.
- Roast for 20–25 minutes until tender and caramelized, stirring occasionally.
- Toast almond flakes in a pan until fragrant.
- Serve the roasted carrots and cranberries on a platter topped with toasted almonds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: Approximately 150g
- Calories: 120
- Sugar: 15g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg