Description
A vibrant and festive side dish featuring tender roasted carrots glazed with sweet maple syrup and accented with tart dried cranberries, finished with a sprinkle of fresh parsley. Perfect for holiday meals or any occasion where a flavorful, vegan, and gluten-free vegetable side is desired.
Ingredients
Scale
Vegetables
- 2 pounds carrots, peeled and cut into sticks or diagonally sliced
For the Glaze and Seasoning
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon (optional)
Finishing Touches
- 1/2 cup dried cranberries
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Carrots: In a large bowl, toss the peeled and cut carrots with olive oil, maple syrup, salt, pepper, and cinnamon if desired, making sure each piece is evenly coated with the glaze for balanced flavor.
- Arrange on Baking Sheet: Spread the glazed carrots out in a single layer on the prepared baking sheet to ensure even roasting and caramelization.
- Roast Carrots: Place the baking sheet in the oven and roast for 25 to 30 minutes, flipping the carrots halfway through cooking. This allows them to become tender and develop a slightly caramelized exterior.
- Add Cranberries: Remove the baking sheet from the oven and immediately sprinkle the dried cranberries over the hot carrots, letting them soften slightly from the residual heat.
- Garnish and Serve: Transfer the carrots to a serving dish and garnish with freshly chopped parsley before serving to add a pop of color and fresh flavor.
Notes
- Add chopped toasted pecans or crumbled goat cheese for additional texture and flavor contrast.
- This dish is ideal for holiday meals or as a vibrant side complementing roasted meats.
