Maple Roasted Carrots With Cranberries

Preparation Time: 35 minutes
Recipe & image by Lazy Cat Kitchen


  • 500g medium young carrots, scrubbed clean
  • 100g fresh cranberries
  • 60ml maple syrup, divided
  • Zest of 1/2 large orange
  • 2tsp olive oil
  • 3tsp harissa paste, adjust to taste (strength varies)
  • A few springs of thyme or lemon thyme
  • 1 garlic clove, finely grated
  • 1/2tsp salt, adjust to taste
  • Black pepper, to serve
  • 20g almond flakes


  • Set the oven to 170°C (fan forced) or 190°C (no fan) and line one large baking tray (or two smaller ones) with baking paper
  • Trim the green tops off the carrots (you can make pesto out of them or add them to soups) and cut carrots into halves lengthwise
  • Coat cranberries in 1tsp of maple syrup and mix in orange zest
  • In a separate bowl, combine olive oil, 3tsp maple syrup, harissa paste, thyme leaves (about 1tsp), garlic, salt and a good pinch of black pepper
  • Coat dry carrots in the maple and harissa mixture (keep any leftovers) and space them out on a large baking tray. If you have a large tray, place cranberries at the other end, if not use two separate trays
  • Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy. If cranberries are done sooner, remove them from the tray with a spatula and set aside. If you have any leftover carrot marinade, apply it with a brush again half way through the baking time
  • Toast almonds lightly in a hot pan until lightly browned and fragrant
  • Place roasted carrots and cranberries on a large serving platter. Sprinkle with toasted almonds and fresh thyme or finely chopped carrot tops (but go easy on them as they taste bitter)