Description
Sweet and spicy maple roasted carrots with tart fresh cranberries, fragrant orange zest, and a touch of harissa paste for a delightful flavor contrast. This vibrant side dish is finished with crunchy almond flakes and fresh thyme, making it perfect for holiday meals or any time you crave a burst of autumnal flavors.
Ingredients
Scale
Vegetables and Fruits
- 500 g / 1.1 lb / 17 oz medium young carrots, scrubbed clean
- 100 g / 3.5 oz fresh cranberries
- Zest of ½ large orange
- 1 garlic clove, finely grated
- A few sprigs of thyme or lemon thyme
Wet Ingredients
- 60 ml / ¼ cup maple syrup, divided
- 30 ml / 2 tbsp olive oil
- 3 tsp harissa paste (adjust to taste, strength varies)
Seasonings and Garnish
- ½ tsp salt (adjust to taste)
- Black pepper, to serve
- 20 g / ¼ cup almond flakes
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F) to ensure it reaches the right temperature for roasting the carrots and cranberries evenly.
- Prepare the carrots and cranberries: Place the scrubbed young carrots and fresh cranberries in a large mixing bowl for tossing with the other ingredients.
- Mix the seasoning: In a small bowl, combine 45 ml (3 tbsp) of maple syrup, olive oil, harissa paste, orange zest, grated garlic, and salt. Whisk together until well combined to create a vibrant spiced glaze.
- Coat the vegetables: Pour the maple syrup and harissa mixture over the carrots and cranberries. Toss thoroughly to ensure each piece is evenly coated with the glaze and spices.
- Roast in the oven: Spread the coated carrots and cranberries on a baking tray in a single layer. Roast in the preheated oven for approximately 25-30 minutes, turning halfway through, until the carrots are tender and caramelized and the cranberries have softened but still retain some shape.
- Add remaining maple syrup: Five minutes before finishing roasting, drizzle the remaining 15 ml (1 tbsp) of maple syrup over the vegetables and continue roasting to enhance the sweetness and glaze.
- Toast the almond flakes: While the vegetables roast, lightly toast the almond flakes in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Remove and set aside.
- Finish and serve: Transfer the roasted carrots and cranberries to a serving dish, sprinkle with toasted almond flakes, fresh thyme leaves, and season with freshly ground black pepper to taste. Serve warm as a flavorful side dish.
Notes
- You can adjust the amount of harissa paste depending on your spice preference; start with less and add more gradually.
- Fresh cranberries are preferred for tartness and texture, but frozen cranberries can be used if fresh are not available.
- For a nut-free version, omit the almond flakes or substitute with pumpkin seeds.
- This dish pairs beautifully with roasted poultry or as part of a vegetarian holiday spread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
