Maple Roasted Carrots with Cranberries – A Sweet and Savory Holiday Favorite
There’s something magical about how the oven transforms simple ingredients into a show-stopping side dish. If you’ve ever sat down to a holiday dinner and found yourself reaching for seconds of the roasted veggies, this recipe will feel like home. Maple roasted carrots with cranberries bring together the earthy sweetness of caramelized carrots and the bright, tart pop of cranberries in every bite. It’s the kind of dish that balances festive flair with weeknight simplicity—sweet, tangy, and utterly satisfying.
Whether you’re planning Thanksgiving dinner or just want a colorful side that brightens your plate, this recipe hits all the right notes: a little sweet, a little tart, and perfectly roasted to golden perfection.
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What Makes These Maple Roasted Carrots and Cranberries So Good
If you’ve ever wondered how to make vegetables that don’t taste like an afterthought, this is it. Roasting coaxes out the natural sugars in carrots, giving them that deep golden color and crisp edges. When coated in real maple syrup, the glaze caramelizes into a glossy finish that tastes both rustic and indulgent. The cranberries—whether fresh or dried—bring a zesty contrast that cuts through the sweetness, creating harmony on the plate.
What’s even better is how this dish fits so many occasions. You can serve it as part of your Thanksgiving spread, at a cozy winter dinner, or as a quick weeknight upgrade for roasted chicken or salmon. It’s also a welcome addition for anyone who enjoys healthy side dishes without sacrificing flavor. Packed with fiber, beta-carotene, and antioxidants, these roasted carrots are as good for you as they taste.
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Maple Roasted Carrots with Cranberries
- Total Time: PT35M
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These maple roasted carrots with cranberries are a sweet and savory side dish made with caramelized carrots, tart cranberries, and a glossy maple glaze. Perfect for holiday dinners or weeknight meals.
Ingredients
2 pounds carrots, peeled and cut into even sticks or diagonals
2 tablespoons olive oil or melted butter
3 tablespoons pure maple syrup
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon cinnamon or smoked paprika (optional)
½ cup fresh cranberries (or ¼ cup dried cranberries)
1 tablespoon chopped fresh thyme or parsley
¼ cup chopped walnuts, pecans, or crumbled feta (optional)
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Peel and cut the carrots into evenly sized sticks or slices.
3. In a large bowl, whisk together olive oil, maple syrup, salt, pepper, and any optional spices.
4. Toss the carrots in the glaze until fully coated, then spread them in a single layer on the baking sheet.
5. Roast for about 15 minutes, then toss and add the cranberries.
6. Continue roasting for another 5–10 minutes until carrots are caramelized and tender.
7. Remove from the oven, sprinkle with fresh herbs, and top with nuts or cheese if desired.
8. Serve warm and enjoy.
Notes
For a vegan version, use olive oil and skip the cheese.
If using dried cranberries, soak them in orange juice to plump before roasting.
You can prep the glaze and carrots ahead of time; roast just before serving for best texture.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 14
- Sodium: 240
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 3
- Cholesterol: 0
Ingredients and Shopping Tips
You won’t need anything fancy for this recipe—just fresh, good-quality produce and pantry staples. Here’s what to grab:
Ingredients
- 2 pounds carrots, peeled and cut into even sticks or diagonals
- 2 tablespoons olive oil or melted butter
- 3 tablespoons pure maple syrup (not pancake syrup)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cinnamon or smoked paprika (optional, for extra depth)
- ½ cup fresh cranberries (or ¼ cup dried cranberries if fresh aren’t available)
- 1 tablespoon chopped fresh thyme or parsley
- Optional toppings: ¼ cup chopped walnuts, pecans, or crumbled feta for serving
When buying carrots, choose firm, medium-sized ones with bright orange color. If you’re in a hurry, baby carrots work fine, but whole carrots tend to caramelize more beautifully. Always use pure maple syrup—it’s worth every drop for its rich, earthy sweetness.
If you go with dried cranberries, look for unsweetened or lightly sweetened versions to avoid an overly sugary finish. They can even be soaked in warm orange juice for ten minutes to plump them up before tossing.
How to Make Perfectly Roasted Carrots with Cranberries
Preparing the Carrots
Start by preheating your oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it. Cut the carrots into even pieces so they roast evenly—about ½-inch thick is ideal.
In a large bowl, whisk together olive oil, maple syrup, salt, pepper, and your chosen spice. Add the carrots and toss until they’re fully coated. Spread them out on the sheet pan in a single layer, leaving a little space between each piece. Crowding causes steaming, not roasting.
Roasting and Adding Cranberries
Roast the carrots for about 20 minutes, flipping them halfway through for even browning. At the 15-minute mark, sprinkle in the cranberries. If you’re using fresh ones, they’ll start to burst and soften; dried cranberries will warm and slightly caramelize.
When the carrots are tender with crisp edges and a glossy glaze, remove them from the oven. Scatter the herbs on top, then add optional nuts or cheese for texture and contrast. The result is a warm, colorful side dish that smells like pure comfort.
Dietary Variations and Adaptation
Vegan
This dish is naturally easy to adapt for a vegan diet. Simply stick with olive oil instead of butter and skip the cheese. The maple roasted carrots with cranberries stay rich and flavorful thanks to the caramelized glaze.
Gluten-Free
You don’t need to change a thing here—every ingredient is naturally gluten-free. Just double-check any packaged cranberries to make sure they don’t contain added wheat stabilizers or flavor coatings.
Low-Calorie
If you’re cutting back on sugar or calories, reduce the maple syrup to 1½ tablespoons. The carrots will still caramelize beautifully. You can also skip nuts and cheese to keep it lighter.
Halal and Vegetarian
The recipe already fits halal and vegetarian diets. To keep it wholesome, use high-quality olive oil and pair it with proteins like roasted chicken, lentil loaf, or grilled fish.
Nut-Free
Avoiding nuts? Replace them with toasted pumpkin or sunflower seeds for crunch without allergens.
Flavor Twists
You can easily personalize this dish by adding a pinch of cayenne for heat, a drizzle of balsamic glaze for depth, or even a hint of harissa for a North African twist. The base recipe is flexible enough to suit almost any palate.
Serving and Pairing Ideas
Maple roasted carrots with cranberries are one of those sides that elevate any meal. They complement roasted turkey, baked chicken, pork tenderloin, or even a simple grain bowl. The contrast of sweet and tart pairs well with savory proteins and buttery sauces.
For a festive touch, serve them on a large platter and scatter fresh herbs, extra cranberries, or chopped nuts on top. If you’re serving a crowd, you can double the recipe without issue—just use two sheet pans so the carrots still roast evenly.
Leftovers are surprisingly versatile. You can toss them into a warm quinoa salad, fold them into wraps, or simply reheat them for lunch. They also make a beautiful topping for couscous or farro bowls.
Storage and Make-Ahead Tips
One of the best parts about this recipe is how well it fits into a busy schedule. You can prep the carrots and glaze ahead of time, store them separately in the fridge, and roast just before serving.
If you’re dealing with leftovers, keep them in an airtight container in the refrigerator for up to four days. When reheating, spread them on a baking sheet and warm them at 350°F for about 10 minutes to revive the texture. The microwave works in a pinch, but can soften the edges.
Freezing isn’t ideal since roasted carrots lose some of their snap after thawing, but if needed, store them in freezer-safe bags and reheat in the oven for a quick side later on.
Every time you make these maple roasted carrots with cranberries, you’ll be reminded of how simple ingredients can turn into something extraordinary. It’s the kind of side dish that earns compliments at dinner and quietly disappears from the table before anything else. Sweet, savory, and perfectly roasted—it’s comfort food that feels just a little dressed up.
FAQ
Can I use frozen carrots for maple roasted carrots with cranberries?
Yes, you can. Just make sure to thaw them completely and pat them dry before roasting. Frozen carrots may release more moisture, so give them extra time in the oven to achieve that caramelized glaze.
Should I use fresh or dried cranberries?
Fresh cranberries bring a tart pop and slightly jammy texture, while dried ones add a chewy sweetness. If you’re using dried cranberries, soak them in warm orange juice for a few minutes to plump them up before roasting.
What oven temperature is best for roasting carrots with maple syrup?
A high temperature, around 400°F to 425°F, is perfect. It helps the carrots caramelize evenly without burning the maple syrup. Toss halfway through for the best results.
Can I make this dish ahead of time?
Absolutely. You can roast the carrots a few hours ahead, then reheat them in the oven at 350°F before serving. The glaze will stay glossy, and the cranberries will remain flavorful.
How do I store and reheat leftover maple roasted carrots?
Store leftovers in an airtight container in the fridge for up to four days. To reheat, spread them on a baking sheet and warm in the oven at 350°F for about 10 minutes. Avoid the microwave if you want to keep those crisp edges.
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