Description
Tender roasted carrots glazed with ginger and maple syrup, finished with a sweet-tart cranberry butter for a vibrant, festive side dish.
Ingredients
- 2 pounds carrots, peeled and cut into 2-inch pieces
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter, softened
- 1/4 cup dried cranberries, finely chopped
- 1 teaspoon honey
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with maple syrup, olive oil, grated ginger, salt, and black pepper until evenly coated, then spread them in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until the carrots are tender and caramelized at the edges.
- While the carrots roast, make the cranberry butter by mashing together the softened butter, chopped dried cranberries, honey, and cinnamon until well combined.
- Transfer the roasted carrots to a serving dish and dot with the cranberry butter, letting it melt slightly before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side
- Cuisine: American