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Roasted Carrots with Cranberries



1 lb. or so of medium young carrots, scrubbed clean

⅓ cup fresh cranberries*

3 Tbsp. maple syrup, divided

Zest of ½ large orange

23 tsp. Harissa paste, spice level varies from one brand to another so start with 2 tsp. and taste and adjust 

A few sprigs of thyme

1 garlic clove, finely grated

Salt and pepper to taste

¼ cup toasted nuts such as almond flakes or pine nuts


Preheat oven to 400 degrees.  

Remove tops and bottoms from carrots and slice in half lengthwise.  

Line a baking sheet with parchment paper.  

Mix cranberries with 1 tablespoon maple syrup and mix in orange zest. Place on one end of the baking sheet.  

In a separate bowl, combine the remaining 2 Tbsp. of maple syrup, harissa paste, thyme leaves, garlic, salt and pepper.  

Coat the carrots in the harissa mixture and space them out on the baking sheet.  

Roast for about 25 minutes, until the carrots are tender and cranberries are softened.  

Brush carrots halfway through roasting with sauce.  

Place roasted carrots on a serving tray, sprinkle with roasted cranberries, toasted nuts and fresh thyme.


You could use dried cranberries to scatter on the finished carrots, but it’s so fun to roast your own. If using dried, try to find low-sugar ones.  

If you don’t have harissa paste, use a mixture of dried spices such as cumin, coriander, sweet and hot smoked paprika instead.