I make these carrots for every holiday, and my family fights over the caramelized ends. Maple Roasted Carrots With Cranberries Recipe delivers tender-sweet carrots with caramelized edges, tart cranberries, and a glossy maple-butter vibe. It suits weeknight cooks and holiday hosts alike and clocks in at about 35 minutes start to finish.
Easy Maple Roasted Carrots With Cranberries Recipe
Maple Roasted Carrots With Cranberries Recipe balances sweet, tart, and savory in every bite. Maple syrup coats the carrots and encourages deep browning, while cranberries cut the sweetness and keep the dish bright.
I toss in orange zest and a pinch of warm spice to nudge the flavors toward cozy without tipping into dessert. A hot oven and a roomy sheet pan give you crispy edges and tender centers every time.
Ingredients You’ll Need
- Carrots, 2 pounds, peeled and cut into 1/2-inch thick sticks or coins (use pre-cut baby carrots as a shortcut; cut larger ones in half lengthwise)
- Pure maple syrup, 1/4 cup (Grade A amber has a balanced flavor; avoid “pancake syrup”)
- Olive oil or melted unsalted butter, 1–2 tablespoons (oil for vegan; butter for richer flavor)
- Fresh cranberries, 1 heaping cup (or use dried cranberries added at the end so they don’t scorch)
- Orange, 1 (use both zest and 1–2 tablespoons juice)
- Kosher salt, 1 teaspoon, plus more to taste
- Black pepper, 1/2 teaspoon
- Ground cinnamon or allspice, 1/4 teaspoon (optional but cozy)
- Fresh thyme or parsley, 1–2 tablespoons chopped (optional garnish)
- Chopped pecans or pistachios, 1/3 cup (optional crunch)
Equipment: Large rimmed sheet pan, mixing bowl, microplane/zester, spatula, measuring spoons.
How to Make Maple Roasted Carrots With Cranberries
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Preheat the oven to 425°F and place a rack in the upper third. Line a rimmed sheet pan with parchment for easy cleanup.
- Cut carrots into uniform pieces so they roast evenly. Pat them dry so the oil and maple cling instead of sliding off.
- In a large bowl, whisk maple syrup, olive oil or melted butter, orange juice, salt, pepper, and cinnamon/allspice. Add carrots and toss to coat well.
- Spread carrots on the sheet pan in a single layer with a little space between pieces. Space prevents steaming and gives you caramelized edges.
- Roast for 15 minutes. Stir and flip the carrots to expose new sides to the heat.
- Scatter cranberries over the pan. Roast 8–10 minutes more, until the carrots turn tender with browned edges and the cranberries split and turn jammy.
- Transfer to a serving bowl. Add orange zest and herbs, and toss gently.
- Taste and adjust salt and pepper. Sprinkle nuts on top if using, then serve hot.
Tips & Mistakes to Avoid
- Dry the carrots after peeling; moisture blocks browning.
- Cut carrots to the same thickness; uneven sizes cook at different speeds.
- Avoid crowding the pan; use two pans if needed to keep a single layer.
- Add fresh cranberries near the end; early addition bursts and scorches them.
- Use pure maple syrup, not flavored syrup; the flavor and caramelization differ.
- Roast at 425°F; lower heat softens without caramelizing.
- Line with parchment, not foil; maple can stick to foil and tear the glaze.
- Finish with zest off heat; high heat dulls citrus aroma.
- Salt enough; sweetness needs salt for balance.
- Stir once, not constantly; the surface needs time to brown.
Variations I’ve Tried
- Gluten-free: The base recipe is naturally GF.
- Vegan: Use olive oil instead of butter; skip honey in any add-ins.
- Lower sugar: Reduce maple to 2–3 tablespoons and add extra orange zest.
- Spicy: Add 1/2 teaspoon smoked paprika or a pinch of red pepper flakes.
- Savory-tangy: Whisk 1 teaspoon Dijon into the maple mixture.
- Different veg: Swap in parsnips or sweet potatoes; cut to similar size.
- Different fruit: Use pitted tart cherries or finish with pomegranate arils.
- Crunch: Toast pecans or pistachios on the side and add just before serving.
How to Serve Maple Roasted Carrots With Cranberries
Serve alongside roast chicken, turkey, pork tenderloin, or salmon. Spoon leftovers over farro or quinoa with a dollop of goat cheese or feta. A final squeeze of orange and a sprinkle of fresh herbs makes the colors pop and the flavors sing.
Make-Ahead and Storage
- Make-ahead: Toss and roast the carrots for 15 minutes, cool, and refrigerate. Finish roasting with cranberries right before serving for fresh texture.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze up to 2 months; expect softer cranberries after thawing.
- Reheat: Spread on a sheet pan and warm at 400°F for 8–10 minutes until hot and re-crisped. Add fresh zest and herbs after reheating.
Nutrition Information
Calories: about 140 per serving (6 servings). Mostly carbs from carrots and maple; low protein; fat depends on oil/butter used (about 3–5g per serving with 1–2 tablespoons fat in the recipe). Natural sugars dominate, with fiber from carrots and cranberries.
Maple Roasted Carrots With Cranberries
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Place the carrot sticks on a baking sheet. Drizzle with olive oil and maple syrup. Season with salt and pepper.
- Toss the carrots to coat evenly and spread them in a single layer.
- Roast in the oven for 20 minutes, then remove and sprinkle dried cranberries over the carrots.
- Return to the oven and roast for another 10 minutes, until carrots are tender and caramelized.
- Transfer to a serving platter and garnish with fresh parsley if desired.