Maple roasted carrots with walnuts, cranberry and fetta yum
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Maple Roasted Carrots
This easy maple roasted carrots recipe includes creamy feta, crunchy walnuts and sweet and tangy dried cranberries for a big burst of flavour! Your family will love this upgraded veggie side dish!
Equipment
- Large Baking Sheet
Ingredients
Roasted Carrots:
- 907g large carrots cut into 0.6cm diagonals
- 2 Tbsp unsalted butter melted
- 1 Tbsp avocado oil
- 2 Tbsp pure maple syrup
- ½ tsp sea salt to taste
For Serving:
- ½ cup feta cheese crumbles
- ¼ cup dried cranberries
- ¼ cup toasted walnuts
- 2 Tbsp fresh parsley finely chopped
Instructions
- Preheat the oven to 215.55 degrees Celsius and lightly spray a large baking sheet with cooking spray.
- Wash and scrub the carrots well to get any dirt off the outside.
- Use a sharp knife to cut the carrots into diagonal slices about 0.6cm thick.
- Transfer the carrots to a large bowl along with the melted butter, avocado oil, pure maple syrup, and sea salt. Toss everything together until the carrots are well-coated.
- Pour the carrots onto the prepared baking sheet, including any excess liquid, and spread them into a single layer.
- Bake for 18 to 22 minutes, or until the carrots are golden-brown and have reached your desired level of doneness. Allow carrots to cool completely on the roasting pan before using a spatula to transfer them to a large serving bowl. (Note: Thinner sliced carrots will take about 15 minutes, whereas thicker carrots will take closer to 20 minutes.)
- Add the feta cheese, dried cranberries, walnuts and fresh parsley to the bowl with the carrots and toss to combine.
- Serve maple-roasted carrots with your main dish and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 1 week.
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