Roasted Carrot Rounds with Honey & Cranberries
Tender roasted carrot rounds glazed with honey, accented by tart dried cranberries. This simple dish has a lovely balance of sweetness and tang, making it perfect for everyday meals or holiday spreads.
Prep Time: 10 minutes
Cooking Time: 25–30 minutes
Total Time: 35–40 minutes
Servings:2-3
Ingredients
3 large carrots, peeled & cut into ½-inch thick rounds
1½ tbsp olive oil
1½ tbsp honey
¼ tsp cinnamon
Salt & black pepper to taste
¼ cup dried cranberries
1 tbsp fresh parsley, chopped
Instructions
Prepare Carrots:
Preheat oven to 200°C (400°F).
Toss carrot rounds with olive oil, honey, cinnamon, salt, and pepper until well coated.
Roast:
Spread carrots evenly on a lined baking sheet.
Roast for 20–25 minutes, flipping halfway, until tender and caramelized.
Add Cranberries:
Remove tray from oven and sprinkle cranberries over carrots.
Roast for another 3–5 minutes, just until cranberries soften slightly.
Serve:
Transfer to a serving dish, garnish with parsley, and drizzle lightly with extra honey if desired.
Notes & Tips
Add toasted pecans or walnuts for crunch.
If you prefer a more savory twist, add a drizzle of balsamic glaze at the end.
Works great with rainbow carrots for a colorful presentation.
Frequently Asked Questions
Q: Can I make this ahead?
Yes — roast carrots ahead, then warm in the oven and add cranberries before serving.
Q: Can I use fresh cranberries instead of dried?
Yes, but they’re very tart. Roast them separately with a drizzle of honey to soften the flavor before adding.
Q: Can I use baby carrots?
Absolutely — just roast whole baby carrots instead of slicing rounds.
Nutritional Information
Calories: 180 kcal
Protein: 2g
Carbs: 28g
Fat: 7g
Fiber: 4g