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.

Maple Roasted Carrots with Cranberries – 5 Reasons You’ll Love This Flavorful Side

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

Scale

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)

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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