🥕 Ingredients:
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1 lb (450g) fresh carrots, peeled and cut into sticks or slices
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2 tbsp olive oil
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2 tbsp honey (or maple syrup for vegan option)
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½ tsp cinnamon
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Salt & black pepper to taste
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¼ cup dried cranberries
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¼ cup chopped walnuts (lightly toasted)
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Optional: Fresh parsley for garnish
🔥 Instructions:
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Preheat Oven:
Set your oven to 400°F (200°C) and line a baking tray with parchment paper. -
Prepare the Carrots:
In a large bowl, toss carrots with olive oil, honey, cinnamon, salt, and pepper until evenly coated. -
Roast:
Spread carrots on the tray in a single layer. Roast for 20–25 minutes, flipping halfway, until tender and caramelized. -
Add Cranberries & Walnuts:
Remove from the oven, then sprinkle cranberries and walnuts over the carrots. Toss gently so everything mixes well. -
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!