Roasted carrots with maple, cranberries and grilled almonds

Roasted carrots with maple, cranberries and grilled almonds

Here's a colorful side dish of maple glazed carrots, dried cranberries and toasted almonds for a nice contrast of flavor and texture dose! This dish requires little effort and is easy to prepare, indulge yourself ...


Roasted carrots with maple, cranberries and grilled almonds



1 / 2 cup of dried cranberries
500 g Nantes carrots, cleaned
¼ cup maple syrup, divided
zest of ½ large orange
 2 tbsp. tablespoon olive oil
3 teaspoons of cumin / coriander and smoked paprika (mixed)
a few sprigs of thyme 
1 garlic clove, finely grated
½ teaspoon of salt
black pepper, to serve
¼ cup ofchopped almonds




  1. Set the oven to 350 ° F and line a large baking sheet with parchment paper.
  2. Cut the ends of the carrots and slice the carrots in half lengthwise.
  3. In a bowl, combine the olive oil, 3 tablespoons of maple syrup, spices, thyme leaves (about 1 tablespoon), garlic, salt and a good pinch of black pepper .
  4. Coat the carrots with the maple and spice mixture (save any leftovers) and space them out on a large baking sheet. 
  5. Roast for about 20-25 minutes, until the carrots are tender and the outside is lightly caramelized.
  6. With the rest of the carrot marinade, apply it to the brush after 10 minutes of cooking.
  7. Lightly toast the almonds in a hot pan until lightly browned and fragrant.
  8. Place the carrots on a large serving platter. Garnish with dried cranberries and sprinkle with toasted almonds, fresh thyme and chili flakes. 


Bon appétit!


President Hippocrate Bio




Previous Article Next article

  • Caroline Bisaillon
Comments 0
Leave a comment
Message: *

Please note that comments must be approved before posting

* Required