Description
This Maple Roasted Carrots with Cranberries recipe offers a delightful combination of sweet and savory flavors. Tender roasted carrots coated in olive oil and pure maple syrup are enhanced with fresh thyme and finished with tart cranberries for a beautiful and tasty side dish perfect for any meal.
Ingredients
Scale
Vegetables
- 1 lb baby carrots (or regular carrots, peeled and cut into sticks)
- ½ cup fresh cranberries (or dried cranberries if fresh is unavailable)
- 1 tbsp chopped fresh parsley (optional, for garnish)
Seasonings & Oils
- 2 tbsp olive oil
- 3 tbsp maple syrup (pure maple syrup preferred)
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the carrots: Preheat your oven to 400°F (200°C). If using regular carrots, peel them and cut into sticks. For baby carrots, simply trim the ends if necessary.
- Roast the carrots: Arrange the carrots on a large baking sheet. Drizzle with olive oil and maple syrup, then toss thoroughly to coat them evenly. Sprinkle fresh thyme leaves, salt, and freshly ground black pepper over the carrots. Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through to ensure even caramelization. The carrots should be tender and nicely caramelized.
- Add the cranberries: About 5 minutes before the end of the roasting time, scatter the fresh cranberries over the carrots on the baking sheet. Return the pan to the oven and continue roasting for an additional 5 minutes until the cranberries soften and begin to burst.
- Serve: Remove the roasted carrots and cranberries from the oven. Transfer to a serving dish and garnish with chopped fresh parsley if desired. Serve immediately to enjoy the perfect balance of sweet, savory, and tart flavors.
Notes
- If fresh cranberries are not available, dried cranberries can be used but will not burst and soften as fresh ones do.
- Adjust the amount of maple syrup based on desired sweetness.
- For extra flavor, you can add a splash of balsamic vinegar before roasting.
- Make sure to toss the carrots halfway through roasting to promote even cooking and caramelization.
- This dish pairs wonderfully with roasted meats or as part of a holiday meal spread.
