Description
These vibrant roasted carrots offer a sophisticated balance of earthy sweetness and bright citrus notes. By caramelizing rainbow carrots with a maple-orange glaze and tart fresh cranberries, this dish creates a festive, visually stunning side perfect for any holiday table. It serves as a delicious, tender complement to poultry or plant-based proteins, providing a professional-grade finish that is simple to prepare.
Ingredients
2 lbs rainbow carrots, peeled and sliced into sticks
1 cup fresh cranberries (or thawed frozen)
1 tbsp fresh orange zest
3 tbsp maple syrup
3 tbsp melted unsalted butter
1 tbsp fresh thyme, finely chopped
1/2 cup toasted pecans
Sea salt and black pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Whisk together melted butter, maple syrup, orange zest, and chopped thyme in a large bowl.
Toss the carrot sticks in the glaze mixture until thoroughly coated.
Spread carrots in a single layer on a parchment-lined baking sheet.
Roast for 20 minutes, turning once for even browning.
Scatter the fresh cranberries over the tray and roast for an additional 15 minutes until cranberries pop and carrots are tender.
Remove from the oven, top with toasted pecans, and adjust seasoning with salt and pepper.
Notes
Use rainbow carrots for the best visual presentation. If you prefer a dairy-free option, substitute the unsalted butter with an equal amount of high-quality olive oil. Toasted walnuts make an excellent alternative if pecans are unavailable.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 165
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 10mg