Honey Roasted Carrots with Cranberries & Walnuts

🥕 Ingredients:

• 1 lb (450g) fresh carrots, peeled and cut into sticks or slices

• 2 tbsp olive oil

• 2 tbsp honey (or maple syrup for vegan option)

• ½ tsp cinnamon

• Salt & black pepper to taste

• ¼ cup dried cranberries

• ¼ cup chopped walnuts (lightly toasted)

• Optional: Fresh parsley for garnish

🔥 Instructions:

1. Preheat Oven:
   Set your oven to 400°F (200°C) and line a baking tray with parchment paper.

2. Prepare the Carrots:
   In a large bowl, toss carrots with olive oil, honey, cinnamon, salt, and pepper until evenly coated.

3. Roast:
   Spread carrots on the tray in a single layer. Roast for 20–25 minutes, flipping halfway, until tender and caramelized.

4. Add Cranberries & Walnuts:
   Remove from the oven, then sprinkle cranberries and walnuts over the carrots. Toss gently so everything mixes well.

5. Serve:
   Garnish with fresh parsley and drizzle an extra touch of honey if you like it sweeter. Serve warm.

🍽️ Serving Ideas:

Perfect as a holiday side dish or paired with grilled chicken, salmon, or roasted turkey.

❓ Q&A

Q1: Can I use baby carrots instead of regular carrots?
A: Yes! Baby carrots work great — just roast them a little longer (about 30 minutes) since they’re thicker.

Q2: Can I make this ahead of time?
A: Absolutely. Roast the carrots a day in advance and reheat in the oven at 350°F for 10 minutes before serving. Add walnuts right before serving to keep them crunchy.

Q3: What can I substitute for walnuts?
A: You can use pecans, almonds, or sunflower seeds for a nut-free option.

Q4: How do I make it more savory than sweet?
A: Use less honey and add a drizzle of balsamic glaze or a pinch of garlic powder before roasting.

Q5: Can I add other veggies?
A: Yes — parsnips, sweet potatoes, or beets roast beautifully with this combo!