Description
Maple Roasted Carrots with Cranberries is a deliciously sweet and savory side dish featuring tender roasted carrots glazed with pure maple syrup and aromatic spices, finished with a burst of tart dried cranberries and fresh parsley garnish. This easy-to-make recipe is perfect for adding a colorful and flavorful touch to any meal.
Ingredients
Scale
Vegetables
- 1 ½ pounds of carrots, peeled and sliced into sticks
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
Sweeteners & Garnish
- 1 ½ tablespoons pure maple syrup
- ½ cup dried cranberries
- 2 tablespoons fresh chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Coat Carrots with Oil: In a large bowl, combine the sliced carrots and olive oil. Toss well to ensure all the carrot sticks are evenly coated with the oil, which helps with roasting and caramelization.
- Add Maple Syrup: Drizzle the pure maple syrup over the carrots in the bowl and toss again until the carrots are fully coated, adding a sweet glaze.
- Season Carrots: Sprinkle the salt, black pepper, and ground cinnamon over the carrots. Toss once more to evenly distribute the spices for a balanced flavor.
- Arrange Carrots on Baking Sheet: Spread the prepared carrots onto the lined baking sheet in a single layer. This helps them roast evenly and develop a tender texture with caramelized edges.
- Roast Carrots: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, stirring halfway through to ensure even cooking. The carrots should become tender and slightly caramelized on the edges.
- Add Dried Cranberries: Remove the baking sheet from the oven and immediately sprinkle the dried cranberries over the hot carrots. Toss the mixture gently on the baking sheet so the cranberries warm slightly and mix well.
- Garnish and Serve: Transfer the carrots and cranberries to a serving dish. Garnish with fresh chopped parsley to add color and a fresh, herbal note before serving.
Notes
- For extra flavor, you can add a splash of fresh orange juice before roasting.
- Use fresh parsley for garnish for the best color and taste.
- Dried cranberries can be substituted with dried cherries or raisins for variety.
- If carrots are very thick, cut them thinner to ensure even roasting.
- Make sure to toss carrots halfway during roasting to prevent burning and achieve uniform caramelization.
