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Maple Roasted Carrots with Cranberries

Maple roasted carrots with cranberries
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Indulge in the delightful harmony of flavors with Maple Roasted Carrots with Cranberries. This vibrant dish elevates humble carrots into a feast for the senses, combining caramelized sweetness with tart bursts of cranberries. Infused with aromatic orange zest and a hint of spice from harissa, these roasted vegetables create a stunning centerpiece for any occasion, from holiday gatherings to casual dinners. With their appealing colors and enticing scents, they not only please the palate but also bring loved ones together around the table. Easy to prepare and naturally vegan, this recipe is perfect for all dietary preferences. Experience the joy of cooking and savoring wholesome ingredients with every bite!

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 (adjust to taste)
  • A few sprigs of thyme
  • 1 garlic clove (finely grated)
  • ½ tsp salt (adjust to taste)
  • Black pepper (to serve)
  • 20 g almond flakes

Instructions

  1. Preheat your oven to 170° C (340° F fan forced) or 190° C (375° F conventional).
  2. Trim and slice carrots lengthwise for even roasting.
  3. In a bowl, coat cranberries with 1 tbsp maple syrup and orange zest.
  4. In another bowl, mix olive oil, remaining maple syrup, harissa paste, thyme leaves, garlic, salt, and pepper.
  5. Coat sliced carrots in the mixture and spread them on a lined baking tray.
  6. Scatter cranberries over the carrots.
  7. Roast for 20-25 minutes or until tender and caramelized.
  8. Toast almond flakes in a pan until golden; sprinkle over the roasted veggies before serving.

Nutrition

Find it online: https://isabellacooks.com/maple-roasted-carrots-with-cranberries/