Maple Roasted Carrots with Cranberries



Admittedly, carrots are not my favorite vegetable but this side dish was amazing! The original recipe called for harissa paste but I couldn't find any at the grocery store so I subbed bomba pepper paste from Trader Joe's. Just note that the pepper paste is incredibly spicy and you might want to scale it back if you're looking for a more mild side dish. Otherwise, there isn't really anything I would change from this recipe. The sweet and spicy flavors went together really nicely. The orange zest added a nice zip and the pistachios added good texture. 

Pair with: 
Mini Mushroom and Gorgonzola Bites
Honey Pear Cocktail

Recipe slightly adapted from Lazy Cat Kitchen.  

Ingredients: 
-16 ounces carrots, peeled and cut into rounds
-3.5 ounces fresh cranberries
-1/4 cup maple syrup, divided
-zest of 1/2 large orange
-2 tablespoons olive oil
-2 tablespoons bomba pepper paste 
-1 garlic clove, finely grated
-1/2 tsp salt, adjust to taste
-black pepper, to serve
-1/4 cup chopped pistachios 

Preheat the oven to 350 ° F (same temperature as the appetizer from this series if you're making both. Line a large baking tray with foil. 

Toss the cranberries in 1 tablespoon of maple syrup and the orange zest. Toss the carrots in olive oil, 3 tablespoons of maple syrup, pepper paste, garlic, salt and black pepper.

Arrange the cranberries in a single layer on one end of the baking sheet and the carrots on the other 3/4 of the baking sheet. 

Roast for 25 minutes. Serve topped with the chopped pistachios. 




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