Maple Cranberry Carrots

Super simple
Super simple
Super simple
Super simple
0:50 m

Are you looking for Vegan Christmas recipes? You've come to the right place! These Maple Cranberry Carrots are an absolute must-have for this year's festive dinner table. It's a delicious vegan recipe that tastes AMAZING and will definitely impress your friends, family, or whoever you're sharing the festive season with. Enjoy!

Start cooking ➞




For the carrots

<item-todo-done>1kg heritage carrots<item-todo-done><item-todo-done>2 red onions<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>4 tbsp cranberry sauce<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp red wine vinegar<item-todo-done><item-todo-done>1 tbsp water<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>4 sprigs fresh thyme<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

To serve

<item-todo-done>1 sprig of thyme<item-todo-done><item-todo-done>2 tbsp flaked almonds<item-todo-done>

Before you start

Preheat oven to 200°C | Roasting tin | Saucepan | Kettle boiled | Slotted spoon

Prepare the vegetables

  • Wash and trim the carrots
  • Peel the red onions and cut into wedges
  • Put the pan on the stove, fill with 1 litre boiling water, add the carrots to the pan and simmer for 5 minutes

Start the roasting process

  • Use a slotted spoon to transfer the carrots to the roasting tin (saving the water for your gravy) drizzle over the olive oil, sprinkle over a little salt and pepper and stir to coat
  • Nestle the red onion wedges and garlic cloves in between the carrots, put the tin in the oven and roast for 20 minutes

Prepare the flavour maker

  • Add the cranberry sauce, maple syrup, red wine vinegar and water to a small bowl and stir to combine

Finish off the carrots

  • Remove the tin from the oven, drizzle the maple cranberry mixture over the carrots and stir to cover and coat
  • Push the bay leaves and thyme sprigs between the carrots, season with a little more salt and pepper, put the tray back in the oven and roast for a further 20-25 minutes, until the carrots are perfectly cooked

Serve the carrots** **

  • Toast the flaked almonds in a dry pan until golden and aromatic
  • Remove the leaves from the sprig of thyme by running your thumb and forefinger up the stalk
  • Transfer the carrots and red onion to a serving platter, sprinkle over the almonds and thyme, take to the table and serve with the rest of your Christmas dinner
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