Description
A delicious and healthy roasted carrot recipe with cranberries and almond flakes, perfect for any meal.
Ingredients
Scale
- 500 grams Young Medium Carrots
- 2 tablespoons Extra Virgin Olive Oil
- to taste grams Salt
- to taste grams Pepper
- 200 grams Fresh Cranberries
- 2 tablespoons Maple Syrup
- 1 teaspoon Orange Zest
- 1 tablespoon Harissa Paste
- 1 teaspoon Fresh Thyme
- 2 cloves Garlic (Grated)
- 50 grams Toasted Almond Flakes
Instructions
- Preheat your oven to 170°C (340°F) if using a fan or 190°C (375°F) without one.
- Trim tops of medium young carrots and slice them lengthwise.
- In a bowl, combine cranberries with 1 tablespoon of maple syrup and orange zest, tossing lightly.
- In a larger bowl, whisk together olive oil, remaining maple syrup, harissa paste, thyme, grated garlic, and a pinch of salt and pepper.
- Add the carrots to the mixture and toss until coated, then spread on a baking tray with cranberries around them.
- Roast in the oven for 20-25 minutes until tender and caramelized.
- Toast almond flakes in a skillet over medium heat until golden brown.
- Serve roasted carrots and cranberries on a platter garnished with almond flakes and fresh thyme.
Notes
- This dish is best served warm.
- Adjust harissa paste based on spice preference.
- Substitute dried cranberries if fresh are not available.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10 grams
- Sodium: 50 mg
- Fat: 10 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
- Protein: 3 grams
- Cholesterol: 0 mg