Description
This Maple Roasted Carrots with Cranberries recipe combines tender, sweet carrots with tart fresh cranberries, all glazed in a fragrant blend of maple syrup, orange zest, and spicy harissa paste. Roasting the carrots brings out their natural sweetness while the cranberries add a bright contrast, enhanced by aromatic thyme and a hint of garlic. Finished with crunchy almond flakes and a dash of black pepper, this dish is a perfect balance of sweet, savory, and spicy flavors that works beautifully as a side dish for fall and winter meals.
Ingredients
Scale
Vegetables & Herbs
- 500 g / 1.1 lb / 17 oz medium young carrots, scrubbed clean
- 100 g / 3.5 oz fresh cranberries
- a few sprigs of thyme or lemon thyme
- zest of ½ large orange
- 1 garlic clove, finely grated
Liquids & Sauces
- 60 ml / ¼ cup maple syrup, divided
- 30 ml / 2 tbsp olive oil
- 3 tsp harissa paste (adjust to taste)
Seasonings & Toppings
- ½ tsp salt (adjust to taste)
- black pepper, to serve
- 20 g / ¼ cup almond flakes
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F) to prepare for roasting the carrots and cranberries.
- Prepare the carrot mixture: In a large bowl, combine the cleaned carrots with half of the maple syrup, olive oil, harissa paste, grated garlic, orange zest, salt, and thyme sprigs. Toss everything together well to evenly coat the carrots with the flavorful mixture.
- Roast the carrots: Spread the coated carrots in a single layer on a baking sheet lined with parchment paper or a silicone mat. Roast in the preheated oven for about 20 minutes, allowing the carrots to begin softening and caramelizing.
- Add cranberries and remaining maple syrup: After 20 minutes, remove the tray from the oven and sprinkle the fresh cranberries over the partially roasted carrots. Drizzle the remaining maple syrup over the top and toss gently to combine.
- Continue roasting: Return the baking sheet to the oven and roast for an additional 10–15 minutes, until the carrots are fully tender, slightly caramelized, and the cranberries have softened but still retain some texture.
- Add final touches: Remove the roasted carrot and cranberry mixture from the oven. Scatter the almond flakes over the top and season with freshly ground black pepper to taste.
- Serve and enjoy: Transfer to a serving dish and enjoy warm as a sweet, spicy, and tangy side dish perfect for holiday meals or everyday dinners.
Notes
- Harissa paste can vary in spiciness; adjust the quantity according to your heat preference.
- If fresh cranberries are unavailable, frozen cranberries can be used, but fresh provides the best texture.
- To make this recipe vegan-friendly, ensure your harissa paste does not contain any animal products (most are vegan).
- Almond flakes add a nice crunch, but you may substitute with toasted walnuts or pecans.
- This dish pairs well with roasted meats, grain bowls, or as part of a festive holiday spread.
Keywords: maple roasted carrots, roasted carrots with cranberries, harissa roasted carrots, fall side dish, holiday vegetable side, maple syrup carrots