Maple roasted carrots with cranberries

Prep Time 10

Cook Time 25

Total Time 35

Servings 4 servings

Calories 180

A vibrant and flavorful side dish featuring tender roasted carrots glazed with maple syrup and sweet cranberries, topped with toasted almonds and fresh herbs.

Ingredients

Vegetables

500 g medium young carrots (scrubbed clean)
100 g fresh cranberries
60 ml maple syrup (divided)
0.5 large orange (zest of half)
30 ml olive oil
3 tsp harissa paste (adjust to taste)
a few springs thyme or lemon thyme
1 clove garlic (finely grated)
0.5 tsp salt (adjust to taste)
to taste black pepper (to serve)
20 g almond flakes (lightly toasted)

Instructions

Preheat oven to 170°C (340°F) fan forced and line a baking tray with paper.
Trim carrot tops, halve carrots lengthwise, and coat cranberries with 1 tbsp maple syrup and orange zest.
Mix olive oil, 3 tbsp maple syrup, harissa, thyme, garlic, salt, and black pepper. Coat carrots with this mixture.
Arrange carrots and cranberries on tray, roast for 20-25 minutes until tender and caramelized. Remove cranberries early if done.
Toast almond flakes until fragrant. Serve roasted carrots and cranberries topped with almonds and fresh thyme.

Notes

Adjust harissa and salt to taste for preferred spice and saltiness.

Calories: 180kcal

Cost: $15

Course: Side Dish

Cuisine: fusion

Keyword: Carrots, cranberries, Maple Syrup