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Maple Roasted Carrots with Cranberries

Maple Roasted Carrots with Cranberries is a vibrant, seasonal dish that combines the sweetness of maple syrup, the earthy flavors of carrots, and the tart pop of fresh cranberries. This recipe transforms humble carrots into a roasted side dish thatā€™s both simple and spectacular, making it perfect for festive gatherings, holiday meals, or as a refreshing addition to your weekly meal rotation. The rich, caramelized sweetness from the maple syrup pairs perfectly with the tangy burst of cranberries, creating a harmonious balance of flavors. The roasted carrots, combined with crunchy almond flakes and aromatic thyme, make for a dish that is not only delicious but also visually stunning, making it a standout at any dinner table.

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Maple Roasted Carrots with Cranberries

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šŸ‚āœØ The perfect balance of flavors! These Maple Roasted Carrots with Cranberries bring the warmth of maple syrup and the tartness of cranberries together in a stunning side dish. šŸ˜šŸ„• Each bite is a delightful mix of sweet, savory, and tangyā€”ideal for your Thanksgiving table or any festive gathering! šŸ§” A little drizzle of maple syrup and a sprinkle of love make all the difference. šŸ’•

#MapleCarrots #RoastedPerfection #HealthySides #CranberryGoodness #FallFavorites #SweetAndSavoryEats #CarrotLovers #FoodieFlavors #FestiveVeggies #DeliciousSides šŸ„•šŸšŸ“

  • Total Time: 35 minutes

Ingredients

Scale
  • 500 g (1.1 lb) medium young carrots, scrubbed clean
  • 100 g (3.5 oz) fresh cranberries
  • 60 ml (Ā¼ cup) maple syrup, divided
  • Zest of Ā½ large orange
  • 30 ml (2 tbsp) olive oil
  • 3 tsp harissa paste (adjust to taste ā€“ strength varies!)
  • A few sprigs of thyme or lemon thyme
  • 1 garlic clove, finely grated
  • Ā½ tsp salt (adjust to taste)
  • Black pepper, to serve
  • 20 g (Ā¼ cup) almond flakes

Instructions

  • Preheat the oven:
    • Set your oven to 170Ā° C (340Ā° F) for fan-forced or 190Ā° C (375Ā° F) without the fan.
    • Line a large baking tray (or two smaller ones if needed) with baking paper to prevent sticking.
  • Prepare the carrots:
    • Trim the green tops off the carrots. You can save them for making pesto or adding to soups.
    • Cut the carrots in half lengthwise to ensure they roast evenly.
  • Prepare the cranberries:
    • In a small bowl, coat the cranberries in 1 tbsp of maple syrup and mix in the orange zest. This will infuse the cranberries with a sweet, citrusy flavor.
  • Prepare the seasoning mixture:
    • In a separate bowl, combine olive oil, 3 tbsp maple syrup, harissa paste, thyme leaves (about 1 tbsp), grated garlic, salt, and a pinch of black pepper. Stir everything together until you have a smooth marinade for the carrots.
  • Coat the carrots:
    • Place the carrot halves into the bowl with the maple-harissa mixture, ensuring each piece is well-coated. If there is any leftover marinade, set it aside for later use.
  • Arrange the carrots and cranberries:
    • Place the coated carrots on the baking tray, spacing them out evenly. If your tray is large enough, you can place the cranberries at the other end of the tray. If using two trays, spread the carrots and cranberries between them.
  • Roast the carrots:
    • Roast for 20-25 minutes, or until the carrots are tender with slightly caramelized edges and the cranberries are soft and jammy. The natural juices of the cranberries will blend beautifully with the maple syrup, creating a deliciously sticky glaze.
    • If the cranberries are done earlier than the carrots, remove them from the tray using a spatula and set aside. If you have any leftover marinade, brush it over the carrots halfway through the baking time to ensure they stay moist and flavorful.
  • Toast the almonds:
    • While the carrots and cranberries are roasting, toast the almond flakes in a hot pan until lightly browned and fragrant. This step will bring out the nutty flavor and add an extra layer of crunch to the dish.
  • Assemble the dish:
    • Once the carrots are roasted, transfer them to a large serving platter. Add the roasted cranberries on top.
    • Sprinkle with the toasted almonds and garnish with fresh thyme or finely chopped carrot tops. Be cautious with the carrot tops, as they can have a slightly bitter flavor when used in large quantities.

Notes

  • Carrots: If you canā€™t find young carrots, you can use regular carrots as well. Simply peel them before cutting into halves or quarters.
  • Maple Syrup: If you prefer a different sweetener, honey or agave syrup can be used as alternatives, although they will change the flavor profile slightly.
  • Cranberries: If fresh cranberries arenā€™t in season, you can use dried cranberries instead, although they wonā€™t provide the same juicy burst. If using dried cranberries, be sure to hydrate them in warm water for 10-15 minutes before roasting.
  • Harissa Paste: For a milder version, you can substitute harissa with a mild chili paste or paprika, but this will change the dishā€™s flavor intensity.
  • Nuts: If you prefer a different nut, pecans or walnuts would be excellent substitutes for almonds, offering a different flavor and texture.
  • Author: Rosa
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

This dish is also versatile enough to accommodate various tastes and preferences. Whether youā€™re looking for a new take on your typical roasted vegetables or aiming to impress guests with a beautiful, flavorful side, Maple Roasted Carrots with Cranberries will do just that. The addition of harissa paste gives it a hint of heat, making each bite even more exciting. Letā€™s dive into the details of how to make this mouthwatering dish.

Ingredients

  • 500 g (1.1 lb) medium young carrots, scrubbed clean
  • 100 g (3.5 oz) fresh cranberries
  • 60 ml (Ā¼ cup) maple syrup, divided
  • Zest of Ā½ large orange
  • 30 ml (2 tbsp) olive oil
  • 3 tsp harissa pasteĀ (adjust to taste ā€“ strength varies!)
  • A few sprigs ofĀ thymeĀ orĀ lemon thyme
  • 1 garlic clove, finely grated
  • Ā½ tsp saltĀ (adjust to taste)
  • Black pepper, to serve
  • 20 g (Ā¼ cup) almond flakes

Method

  1. Preheat the oven:
    • Set your oven toĀ 170Ā° C (340Ā° F)Ā for fan-forced orĀ 190Ā° C (375Ā° F)Ā without the fan.
    • Line aĀ large baking trayĀ (or two smaller ones if needed) with baking paper to prevent sticking.
  2. Prepare the carrots:
    • Trim the green tops off theĀ carrots. You can save them for makingĀ pestoĀ or adding toĀ soups.
    • Cut the carrots inĀ half lengthwiseĀ to ensure they roast evenly.
  3. Prepare the cranberries:
    • In a small bowl,Ā coat the cranberries in 1 tbsp of maple syrupĀ and mix in theĀ orange zest. This will infuse the cranberries with a sweet, citrusy flavor.
  4. Prepare the seasoning mixture:
    • In a separate bowl, combineĀ olive oil,Ā 3 tbsp maple syrup,Ā harissa paste,Ā thyme leavesĀ (about 1 tbsp),Ā grated garlic,Ā salt, and a pinch ofĀ black pepper. Stir everything together until you have a smooth marinade for the carrots.
  5. Coat the carrots:
    • Place theĀ carrot halvesĀ into the bowl with the maple-harissa mixture, ensuring each piece is well-coated. If there is any leftover marinade, set it aside for later use.
  6. Arrange the carrots and cranberries:
    • Place the coated carrots on theĀ baking tray, spacing them out evenly. If your tray is large enough, you can place theĀ cranberriesĀ at the other end of the tray. If using two trays, spread the carrots and cranberries between them.
  7. Roast the carrots:
    • Roast forĀ 20-25 minutes, or until the carrots are tender with slightly caramelized edges and the cranberries are soft and jammy. The natural juices of the cranberries will blend beautifully with the maple syrup, creating a deliciously sticky glaze.
    • If the cranberries are done earlier than the carrots, remove them from the tray using a spatula and set aside. If you have any leftover marinade, brush it over the carrots halfway through the baking time to ensure they stay moist and flavorful.
  8. Toast the almonds:
    • While the carrots and cranberries are roasting, toast theĀ almond flakesĀ in aĀ hot panĀ until lightly browned and fragrant. This step will bring out the nutty flavor and add an extra layer of crunch to the dish.
  9. Assemble the dish:
    • Once the carrots are roasted, transfer them to a largeĀ serving platter. Add the roasted cranberries on top.
    • Sprinkle with the toasted almondsĀ and garnish withĀ fresh thymeĀ or finely chopped carrot tops. Be cautious with the carrot tops, as they can have a slightly bitter flavor when used in large quantities.

Vivid Descriptions of Flavors, Textures, and Aromas

The moment the carrots start roasting, your kitchen will be filled with the comforting scent of warm maple syrup and the earthy aroma of thyme. As the carrots caramelize in the oven, their natural sweetness intensifies, providing a delightful contrast to the vibrant pop of tart cranberries. The cranberries, once soft and jammy, burst with a tangy sweetness that adds complexity to the dish. The maple syrup coating transforms into a glossy, sticky glaze that clings to the vegetables, creating an irresistible finish.

When you bite into one of the roasted carrots, youā€™ll experience a tender, melt-in-your-mouth texture, with a slight caramelized exterior that provides just the right amount of crispness. The sweetness from the maple syrup is perfectly balanced by the savory hint of thyme, while the cranberries offer a fresh, zesty burst that lightens the dish. The toasted almond flakes add a satisfying crunch, making each bite a wonderful combination of textures and flavors.

Tips for Ingredient Substitutions and Variations

  • Carrots: If you canā€™t find young carrots, you can use regular carrots as well. Simply peel them before cutting into halves or quarters.
  • Maple Syrup: If you prefer a different sweetener,Ā honeyĀ orĀ agave syrupĀ can be used as alternatives, although they will change the flavor profile slightly.
  • Cranberries: If fresh cranberries arenā€™t in season, you can useĀ dried cranberriesĀ instead, although they wonā€™t provide the same juicy burst. If using dried cranberries, be sure to hydrate them in warm water for 10-15 minutes before roasting.
  • Harissa Paste: For a milder version, you can substitute harissa with aĀ mild chili pasteĀ orĀ paprika, but this will change the dishā€™s flavor intensity.
  • Nuts: If you prefer a different nut,Ā pecansĀ orĀ walnutsĀ would be excellent substitutes for almonds, offering a different flavor and texture.

Serving Suggestions

  • Main Dish: This side dish pairs wonderfully with roasted meats, such asĀ chicken,Ā pork, orĀ lamb, making it ideal for holiday feasts or a special family meal.
  • Vegetarian: Serve it alongside a heartyĀ grain saladĀ orĀ quinoaĀ for a wholesome, vegetarian main dish.
  • Meal Prep: Maple Roasted Carrots with Cranberries makes an excellent meal prep dish. Roast a large batch and store it in the fridge for up toĀ 3-4 days. Reheat it in the oven for a few minutes before serving.
  • Garnishes: For a touch of freshness, top with a sprinkle ofĀ feta cheeseĀ or a drizzle ofĀ balsamic glazeĀ just before serving.

Why Youā€™ll Love This Recipe

Maple Roasted Carrots with Cranberries is a celebration of fall and winter flavors, bringing a balance of sweet, savory, and tangy elements that complement each other perfectly. Whether served as part of a holiday spread or enjoyed as a weeknight side, this dish will impress with its stunning presentation and complex flavors. The combination of roasted carrots, tangy cranberries, and the nutty crunch of toasted almonds offers a variety of textures that make every bite exciting. Itā€™s a recipe thatā€™s easy to make but tastes like it belongs at a gourmet dinner table.

Give this dish a try, and let the flavors fill your home with warmth and joy!

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