Maple Roasted Carrots with Cranberries and Harissa Recipe

I’m so excited to share this Maple Roasted Carrots with Cranberries and Harissa Recipe with you because it perfectly blends sweet, spicy, and tangy into one comforting side dish. Every time I make it, the kitchen fills with that cozy aroma of maple and citrus, and it just feels like a recipe made for sharing around a festive table. It’s one of those dishes that’s simple but feels special, and honestly, that’s why I keep coming back to it.

What’s really magical here is how the harissa adds just the right kick of warmth without overpowering the natural sweetness of the carrots and maple syrup, balanced out by the bright pop of fresh cranberries. Whether it’s a weeknight dinner or a holiday meal, you’ll enjoy how incredibly easy it is to make but how impressive it tastes. Trust me—once you try this Maple Roasted Carrots with Cranberries and Harissa Recipe, it’ll become a go-to in your recipe rotation.

Ingredients You’ll Need

The ingredients for this Maple Roasted Carrots with Cranberries and Harissa Recipe are straightforward, but they each add a special layer of flavor. The combination of fresh produce, a sweet glaze, and a hint of spice really makes the dish sing. When you’re shopping, look for firm young carrots and fresh cranberries if possible—they make a big difference.

• Medium young carrots: I love using young carrots here because they roast beautifully tender and have a mild sweetness that pairs perfectly with maple syrup.
• Fresh cranberries: These add a lovely tart contrast. If you can’t find fresh, frozen works too—just thaw them first.
• Maple syrup: Choose pure maple syrup for the best flavor—it really ties the whole dish together.
• Orange zest: This little addition lifts the dish with a bright citrus note, making the flavors even more complex.
• Olive oil: Helps everything roast evenly and adds a subtle richness.
• Harissa paste: Adds warmth and spice, but be careful—it can vary in heat, so start with less and taste.
• Thyme or lemon thyme: Fresh herbs add earthiness and aroma that round everything out.
• Garlic clove: Finely grated for a subtle background punch.
• Salt: Essential to balance the sweetness and highlight all the flavors.
• Black pepper: Added at the end for a fresh little kick.
• Almond flakes: Toasted on top for texture and a nutty crunch I love.

Variations

One thing I adore about this Maple Roasted Carrots with Cranberries and Harissa Recipe is how easy it is to make your own tweaks. I often personalize it depending on what I have on hand or the season. You can definitely make this recipe your own!

• Variation: Sometimes I swap the almonds for toasted pecans or walnuts—both add a nice crunch but give a slightly different nuttiness.
• Mild version: If you’re not into spice, lessen the harissa to 1 teaspoon or omit it altogether and add a pinch of smoked paprika for a gentler flavor.
• Seasonal tweak: Roasted butternut squash cubes or roasted sweet potatoes also mix well with the carrots for heartier, autumn-inspired flavors.
• Vegan adaptation: This recipe is naturally vegan, but double-check your harissa paste contains no preservatives if that’s a concern.

How to Make Maple Roasted Carrots with Cranberries and Harissa Recipe

Step 1: Prep Your Carrots and Cranberries

Start by scrubbing your carrots clean and trimming the ends if needed—no need to peel if you’re using young carrots; their skins are tender and packed with flavor. Then, zest half an orange—the zest is going to brighten everything up later. Rinse your cranberries and set them aside. This prep work sets the stage for perfectly roasted tender carrots and those juicy bursts from the cranberries.

Step 2: Mix the Maple-Harissa Glaze

In a small bowl, combine half the maple syrup with the olive oil, harissa paste, grated garlic, salt, and that fresh orange zest. Stir it well until everything’s blended into a smooth, fragrant glaze. I usually taste a tiny bit here (careful, don’t overdo the harissa!) so I can adjust the spice level to my liking. This mixture will coat your carrots and help create that luscious caramelized finish.

Step 3: Roast the Carrots

Toss the carrots and fresh thyme sprigs with the maple-harissa glaze, making sure every carrot is beautifully coated. Spread everything out on a baking tray in a single layer—crowding the pan will steam the carrots instead of roasting them. Roast in a preheated oven at 400°F (200°C) for about 20 minutes, stirring halfway through so they brown evenly and become tender with a slight crisp on the edges.

Step 4: Add Cranberries and Finish Roasting

After 20 minutes, scatter the fresh cranberries over the carrots and drizzle the remaining maple syrup on top. Return to the oven for another 10 minutes until the cranberries soften but still hold their shape, and the carrots reach that perfect, caramelized tenderness. The cranberries burst in your mouth, providing a tangy balance to the sweet and spicy layers, and I think that’s the real winning part of this recipe!

Step 5: Toast Almonds and Serve

While the carrots finish roasting, toast your almond flakes in a dry skillet over medium heat until golden and fragrant—watch them closely as they can burn quickly. Once your dish is out of the oven, sprinkle almonds on top and add a few twists of fresh black pepper before serving. The almonds add that satisfying crunch that contrasts beautifully with the softness of the roasted veggies.

How to Serve Maple Roasted Carrots with Cranberries and Harissa Recipe

Garnishes

I adore finishing this dish with a sprinkle of fresh thyme leaves or lemon thyme if you have it—adds a fresh herbal note you won’t want to skip. Sometimes I also add a little crumble of feta or goat cheese on top for a creamy contrast, especially when serving warm.

Side Dishes

This Maple Roasted Carrots with Cranberries and Harissa Recipe pairs like a dream with roasted chicken, grilled lamb, or even a simple grain bowl with quinoa or farro. I love pairing it with creamy mashed potatoes or a luscious lentil stew, especially on a chilly evening when you want comforting textures and bold flavors.

Creative Ways to Present

For special occasions, try serving the roasted carrots on a platter layered with pomegranate arils, extra orange zest, and edible flowers. It turns into quite the showstopper! I’ve even used it as a topping for a warm flatbread alongside whipped labneh for a Middle Eastern inspired appetizer that guests rave about.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container in the fridge for up to 3 days. The carrots might lose a tiny bit of their crunch, but the flavors actually deepen overnight, making it even tastier by day two. Just bring it back to room temperature or reheat gently.

Freezing

I’ve frozen this dish once or twice in a pinch, but the cranberries can get a bit mushy after thawing. If you plan on freezing, I recommend storing the carrots and cranberries separately to maintain the best texture. Freeze in portion-sized containers and thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop the leftovers in a preheated oven at 350°F (175°C) for about 10 minutes to revive that lovely roasted texture. You can also warm in a skillet over medium heat, adding a small splash of water if needed to keep the carrots moist. Avoid the microwave if you want to keep the best texture possible.

FAQs

Final Thoughts

This Maple Roasted Carrots with Cranberries and Harissa Recipe holds a special place in my kitchen because it strikes that rare balance of simple ingredients creating something truly memorable. It’s one of those dishes you’ll find yourself making when you want something easy but impressive, comforting yet full of personality. I hope you enjoy making it as much as I do—and don’t be surprised if it becomes a firm favorite in your home too!

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