Description
Maple Roasted Carrots with Cranberries is a vibrant and flavorful vegan side dish, perfect for holiday meals or any time you want a sweet and savory roasted vegetable. Tender carrot sticks are tossed with olive oil, pure maple syrup, warm cinnamon, and seasonings, then roasted to caramelized perfection. Finished with a sprinkle of dried cranberries and fresh parsley, this recipe delivers a beautiful blend of textures and a delightful balance of sweet and savory flavors.
Ingredients
Scale
Carrots
- 1 ½ pounds carrots, peeled and cut into sticks
Seasoning & Dressing
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- ½ cup dried cranberries
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the carrots evenly and achieving that perfect caramelization.
- Toss Carrots with Seasoning: In a large bowl, combine the carrot sticks with olive oil, pure maple syrup, ground cinnamon, salt, and black pepper. Toss well to coat every carrot stick thoroughly.
- Arrange and Roast: Spread the seasoned carrots in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring once halfway through to ensure they cook evenly and start to caramelize.
- Add Cranberries and Continue Roasting: Remove the sheet from the oven and sprinkle the dried cranberries evenly over the carrots. Return the baking sheet to the oven and roast for an additional 5 minutes to warm the cranberries without burning them.
- Garnish and Serve: Transfer the roasted carrots and cranberries to a serving dish. Garnish with chopped fresh parsley if desired. Serve warm as a delicious side dish.
Notes
- For extra depth of flavor, add a pinch of nutmeg or a splash of orange juice to the carrots before roasting.
- If preferred, substitute the dried cranberries with golden raisins for a milder sweetness.
