Name: Maple Roasted Carrots with Cranberries Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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)

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If you’re looking for a side dish that effortlessly steals the spotlight at any table, Maple Roasted Carrots with Cranberries is about to become your new favorite. This dish brings together tender caramelized carrots, a hint of cinnamon, luscious maple syrup, and a burst of tart cranberries — all finished with a pop of fresh parsley. It’s a colorful, mouthwatering recipe that balances sweet, savory, and tangy in every bite. Whether it’s a cozy weeknight dinner or a festive gathering, these maple roasted carrots with cranberries are guaranteed to brighten up your meal.

Maple Roasted Carrots with Cranberries Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Maple Roasted Carrots with Cranberries lies in its simplicity. Each ingredient is carefully chosen for its contribution to flavor, color, or texture — and together, they create pure harmony. Let’s explore what you’ll need for this irresistible dish:

Carrots: Choose firm, brightly colored carrots for the best roasting texture and sweet flavor.
Olive oil: Coats the carrots, encouraging caramelization and a buttery finish.
Pure maple syrup: Adds a deep, natural sweetness with lovely notes of caramel — skip the imitation syrup for best results.
Ground cinnamon: Brings gentle warmth, perfectly pairing with the earthy carrot and sweet maple flavors.
Salt: Balances the sweetness and brings out the best in every ingredient.
Black pepper: Adds a touch of peppery contrast, rounding out the flavors beautifully.
Dried cranberries: Deliver bursts of tangy brightness and gorgeous color — try to find plump, high-quality cranberries for maximum impact.
Fresh parsley (optional): Offers a fresh, herbal garnish that pops against the roasted carrots, bringing it all together with a dash of green.

How to Make Maple Roasted Carrots with Cranberries

Step 1: Preheat and Prep Your Baking Sheet

Start by heating your oven to 400°F (200°C) so it’s good and hot for roasting. Line a baking sheet with parchment paper to keep cleanup easy and help the carrots crisp up without sticking.

Step 2: Toss the Carrots

In a large bowl, combine your peeled and sliced carrots with olive oil, maple syrup, ground cinnamon, salt, and black pepper. Toss everything together until each carrot is glistening and evenly coated with that sweet, spiced mixture. This step ensures every piece gets maximum flavor as it roasts.

Step 3: Arrange and Roast

Spread the seasoned carrots out in a single layer on your prepared baking sheet. This gives them plenty of space, allowing edges to caramelize for that irresistible golden finish. Roast for 25 to 30 minutes, flipping once halfway through, until the carrots are fork-tender and lightly browned.

Step 4: Add the Cranberries

Five minutes before your carrots are done, sprinkle the dried cranberries over the top. This gives them just enough time to soften and become slightly plump, while infusing the whole tray with their bright, tangy flavor. Don’t skip this step – it’s what makes Maple Roasted Carrots with Cranberries such a vibrant dish!

Step 5: Garnish and Serve

Once out of the oven, transfer your carrots and cranberries to a serving dish. If you’d like, finish with a generous scattering of fresh chopped parsley for beautiful color and an herbal lift. Serve these gorgeous maple roasted carrots with cranberries warm, and watch them disappear!

How to Serve Maple Roasted Carrots with Cranberries

Garnishes

For the finishing touch, a sprinkle of fresh parsley not only adds a lovely pop of green but also brings a little herbal brightness that complements the sweet and savory flavors. If you like a bit of crunch, try adding chopped pecans or walnuts as a garnish just before serving — it takes Maple Roasted Carrots with Cranberries to the next level.

Side Dishes

Maple Roasted Carrots with Cranberries shine alongside a variety of mains. They pair wonderfully with classic roast chicken, turkey, or ham. If you’re keeping it plant-based, serve them with quinoa pilaf, lentil loaf, or a creamy risotto for a well-rounded meal that’s as colorful as it is delicious.

Creative Ways to Present

Don’t be afraid to get creative! Arrange your roasted carrots and cranberries on a large platter and drizzle with a bit more maple syrup right before bringing them to the table. For a holiday gathering, consider serving them in individual ramekins for a personal touch that wows guests. Maple Roasted Carrots with Cranberries are as visually stunning as they are tasty, so let your presentation shine.

Make Ahead and Storage

Storing Leftovers

If you have leftover Maple Roasted Carrots with Cranberries, let them cool to room temperature, then store them in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to four days, making them perfect for meal planning or next-day lunches.

Freezing

You can freeze any extras for up to two months! Lay your cooled carrots and cranberries in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. This helps keep them from sticking together so you can thaw just what you need later on.

Reheating

For the best texture, reheat Maple Roasted Carrots with Cranberries in a 350°F (175°C) oven until warmed through, about 10-15 minutes. If you’re in a rush, the microwave works too—just cover them to prevent drying out and heat in short intervals, stirring gently halfway through.

FAQs

Can I use baby carrots instead of whole carrots?

Absolutely! Baby carrots work perfectly in this recipe; just adjust the roasting time as they may cook a little faster due to their smaller size.

Is it possible to make Maple Roasted Carrots with Cranberries ahead of time?

Yes, you can roast the carrots and assemble everything except the garnish a day in advance. Just reheat in the oven before serving and sprinkle with fresh parsley for that just-made taste.

Are there alternatives for dried cranberries?

If cranberries aren’t your thing or you want to switch it up, try golden raisins, chopped dried apricots, or even pomegranate arils for a fresh, juicy twist.

Can I add nuts for extra crunch?

Definitely! Chopped pecans or walnuts make a wonderful addition, lending delicious crunch and a hint of richness that pairs well with the sweet maple glaze.

What other spices work well in this dish?

Besides cinnamon, you might enjoy adding a pinch of nutmeg, cardamom, or even a dash of smoked paprika. These spices add warmth and unique layers of flavor to your Maple Roasted Carrots with Cranberries.

Final Thoughts

It’s always exciting to share a recipe that’s both easy to make and guaranteed to earn rave reviews — Maple Roasted Carrots with Cranberries is exactly that kind of dish! Give it a try the next time you want something scrumptious, colorful, and just a little bit special on your table. Your taste buds (and anyone you serve) will thank you!

Maple Roasted Carrots with Cranberries Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

These Maple Roasted Carrots with Cranberries are a delightful blend of sweet and savory flavors, perfect for a holiday side dish or a simple weeknight vegetable. Tender roasted carrots are glazed with maple syrup, cinnamon, and a hint of black pepper, then finished with warm dried cranberries for a burst of tartness. This dish is easy to prepare and sure to impress!

Ingredients

Scale

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)

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Instructions

Preheat the oven and prepare the carrots: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the carrots with seasonings: In a large bowl, toss the carrots with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
Roast the carrots: Spread the carrots on the baking sheet and roast for 25 to 30 minutes, flipping halfway, until tender and caramelized.
Add cranberries: In the last 5 minutes, sprinkle dried cranberries over the carrots to warm.
Finish and serve: Remove from the oven, transfer to a dish, garnish with parsley if desired, and serve warm.