Maple Roasted Carrots with Cranberries, Orange Zest, and Harissa Recipe
This vibrant and flavorful recipe features young carrots roasted with a touch of maple syrup and harissa paste, complemented by fresh cranberries and zesty orange. The dish balances sweetness, spice, and tartness for a deliciously unique side, garnished with toasted almond flakes and fresh thyme for added texture and aroma.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
Vegetables and Fruit
- 500 g / 1.1 lb / 17 oz medium young carrots, scrubbed clean
- 100 g / 3.5 oz fresh cranberries
- Zest of ½ large orange
- A few sprigs of thyme or lemon thyme
- 1 garlic clove, finely grated
Liquids and Oils
- 60 ml / ¼ cup maple syrup, divided
- 30 ml / 2 tbsp olive oil
Seasonings and Spices
- 3 tsp harissa paste, adjust to taste
- ½ tsp salt, adjust to taste
- Black pepper, to serve
Nuts
- 20 g / ¼ cup almond flakes
Instructions
- Preheat and prepare roasting tray: Preheat your oven to 200°C (390°F). Prepare a roasting tray by lightly greasing it with olive oil or lining with parchment paper to prevent sticking.
- Combine carrots and sauce: Place the scrubbed young carrots in a mixing bowl. Add half of the maple syrup (30 ml), olive oil, harissa paste, finely grated garlic, orange zest, and salt. Toss everything together until the carrots are evenly coated with the mixture.
- Roast carrots: Spread the coated carrots in a single layer on the roasting tray. Roast them in the preheated oven for about 20 minutes.
- Add cranberries and syrup: After the initial 20 minutes, remove the tray and scatter the fresh cranberries over the carrots. Drizzle the remaining maple syrup over the top. Toss gently if desired for even distribution. Return the tray to the oven and roast for another 10-15 minutes, until carrots are tender and the cranberries have softened and burst slightly.
- Toast almonds: While the carrots finish roasting, toast the almond flakes in a dry pan over medium heat for 2-3 minutes or until golden and fragrant. Be careful not to burn them.
- Finish and serve: Once the carrots and cranberries are roasted, transfer them to a serving dish. Sprinkle with toasted almond flakes and fresh thyme sprigs. Season with freshly cracked black pepper to taste. Serve warm.
Notes
- Harissa paste varies in heat, so adjust the quantity to your spice preference.
- Young carrots can be substituted with regular carrots; just peel them before use.
- If fresh cranberries are unavailable, frozen ones work well too—no need to thaw before roasting.
- To enhance the citrus aroma, you can add a splash of fresh orange juice along with the orange zest.
- This dish pairs wonderfully with roasted meats, grilled fish, or as part of a festive holiday spread.
Keywords: maple roasted carrots, cranberry side dish, roasted carrots recipe, harissa carrots, Mediterranean side, holiday vegetable dish