Description
This easy and flavorful Maple Roasted Carrots with Cranberries recipe combines sweet maple syrup and tart dried cranberries for a deliciously caramelized vegetable side dish. Roasted to tender perfection and lightly spiced with cinnamon, this vibrant dish is perfect for holiday meals or everyday dinners.
Ingredients
Scale
Main Ingredients
- 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
- 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 for easy cleanup.
- Prepare Carrots: In a large bowl, toss the peeled and cut carrots with olive oil, maple syrup, ground cinnamon, salt, and black pepper until they are evenly coated with the seasoning mixture.
- Arrange for Roasting: Spread the seasoned carrots in a single layer on the prepared baking sheet to ensure even roasting and caramelization.
- Roast Carrots: Place the baking sheet in the oven and roast the carrots for 25 to 30 minutes, flipping them once halfway through cooking to promote even browning and tenderness.
- Add Cranberries: About 5 minutes before the carrots are done, sprinkle the dried cranberries evenly over the top so they warm through without burning.
- Finish and Serve: Remove the carrots from the oven, transfer them to a serving dish, and garnish with chopped fresh parsley if desired. Serve warm as a delicious side dish.
Notes
- For added texture, consider tossing in chopped pecans or walnuts before roasting.
- To introduce a savory note, add a splash of balsamic vinegar to the carrots prior to roasting.
- This recipe works wonderfully as a festive holiday side or a nutritious weeknight vegetable dish.
