Description
Deliciously sweet and tender Maple Roasted Carrots with Cranberries, featuring a perfect blend of maple syrup, cinnamon, and tart dried cranberries. This easy-to-make side dish is ideal for holidays or a healthy weeknight meal, offering vibrant flavors and a touch of natural sweetness.
Ingredients
Scale
Carrots and Seasoning
- 1 1/2 pounds carrots, peeled and cut into sticks or coins
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additions
- 1/2 cup dried cranberries
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Toss Carrots with Seasoning: In a large bowl, toss the peeled and cut carrots with olive oil, pure maple syrup, ground cinnamon, salt, and black pepper until they are evenly coated for balanced flavor throughout.
- Arrange for Roasting: Spread the coated carrots in a single layer on the prepared baking sheet to ensure even roasting and caramelization.
- Roast the Carrots: Roast in the preheated oven for 25 to 30 minutes, flipping the carrots once halfway through to promote even cooking and a tender texture.
- Add Cranberries: In the last 5 minutes of roasting, sprinkle the dried cranberries evenly over the carrots so they warm and soften slightly without burning.
- Finish and Serve: Remove the carrots from the oven and transfer them to a serving dish. Garnish with fresh chopped parsley if desired, and serve warm for best flavor.
Notes
- For added crunch, toss in chopped pecans or walnuts before roasting.
- For a savory variation, add a splash of balsamic vinegar to the carrots before roasting.
- This dish is perfect as a festive holiday side or a nutritious weekday vegetable option.
