2 pounds large carrots, peeled and sliced diagonally into 1 inch pieces
3 tablespoons pure maple syrup
2 tablespoons olive oil or melted butter
1/2 cup dried cranberries
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
Fresh parsley for garnish
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. While the oven is warming up, wash and peel your carrots. Cutting them on a diagonal not only looks beautiful for a Christmas presentation but also creates more surface area for the maple glaze to caramelize.
In a large mixing bowl, combine the sliced carrots, olive oil, maple syrup, salt, pepper, and thyme. Toss everything together thoroughly until every carrot piece is evenly coated in the sweet and savory mixture.
Spread the carrots out in a single layer on a large rimmed baking sheet. It is important not to crowd the pan, as the carrots need space for the air to circulate so they roast rather than steam. Place them in the oven and roast for about 20 to 25 minutes, tossing them once halfway through the cooking time.
Remove the tray from the oven and sprinkle the dried cranberries over the carrots. Give everything a quick toss so the cranberries get a little coating of the glaze. Return the tray to the oven for another 5 to 10 minutes until the carrots are fork-tender and the edges are slightly charred and caramelized.
Transfer the roasted vegetables to a festive serving platter. Garnish with a sprinkle of fresh parsley for a bright green contrast against the holiday colors. Serve while warm to enjoy the best texture and flavor.
