Description
A simple and flavorful vegan side featuring maple roasted carrots and cranberries with harissa and almonds, perfect for holiday meals.
Ingredients
500 g medium young carrots, scrubbed clean
100 g fresh cranberries
60 ml maple syrup, divided
Zest of ½ large orange
30 ml olive oil
3 tsp harissa paste
Few sprigs of thyme
1 garlic clove, finely grated
½ tsp salt
Black pepper
20 g almond flakes
Instructions
1. Preheat oven to 170°C fan / 190°C conventional. Line tray with parchment.
2. Trim and halve carrots lengthwise.
3. Coat cranberries with 1 tbsp maple syrup and orange zest.
4. In bowl, mix olive oil, 3 tbsp maple syrup, harissa, thyme, garlic, salt, and pepper.
5. Toss carrots in mixture and spread on tray. Add cranberries.
6. Roast 20–25 min until carrots tender and cranberries jammy.
7. Toast almond flakes until golden.
8. Serve carrots and cranberries with toasted almonds and thyme.
Notes
If using dried cranberries, soak in warm orange juice before adding.
For nut-free option, use toasted pumpkin seeds instead.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 223
- Sugar: 19 g
- Sodium: 0.3 g
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg