Glazed Carrots with Cranberries

Name: Glazed Carrots with Cranberries
Total time: 45 min
Ingredients: baby carrots with tops; dried cranberries; maple syrup; orange juice; orange, zested; Olivenöl; harissa paste; thyme; garlic; Protein Flakes

the perfect side dish

45 min

By Anne-Sophie Hoffman
December 16, 2021

Why trust us?

These bright and sweet glazed carrots can take pride of place at any Thanksgiving table. Or Christmas. Topped with Protein Flakes and a sprinkle of cranberries, they’ll catapult themselves to the culinary highlight of the night!

Ingredients

4 Persons

500 g

baby carrots with tops
100 g

dried cranberries
20 ml

maple syrup
40 ml

orange juice
1

orange, zested
2 tbsp

Olivenöl
2 tsp

harissa paste
2 sprigs

thyme
1 clove

garlic
20 g

Protein Flakes

Preparation

1

Preheat the oven to 175° C.
2

Cut the carrot greens off of the peeled carrots. Slice the carrots in half. Place on a sheet of parchment paper on top of a baking tray.
3

In a small bowl, mix the dried cranberries with the orange juice and zest.
4

Dice the garlic. In another small bowl, make a marinade: Mix the garlic with the olive oil, maple syrup, harissa paste, thyme, salt, and pepper.
5

Brush the carrots with the marinade. Put in the oven for 20-25 minutes to caramelize.
6

Meanwhile, toast the Protein Flakes in a dry pan over medium-high heat for 3-4 minutes.
7

Arrange the caramelized glazed carrots on the dish you plan to present them on. Garnish with the orange-soaked cranberries and toasted Protein Flakes.
1

Enjoy!