The holidays are right around the corner, which means it’s time to start planning festive menus. If you’re looking for a delicious vegetable side dish that feels celebratory, look no further than Cranberry Glazed Carrots. Sweet, tart and vibrantly colored, these carrots are a perfect addition to any holiday spread.
Cranberry Glazed Carrots start with fresh carrots, peeled and cut into bite-sized pieces. Baby carrots work wonderfully here, requiring minimal prep. The carrots are tossed with olive oil, salt and pepper before being roasted in the oven until they become tender but still have some bite. This oven-roasting coaxes out the natural sweetness of the carrots.
As the cranberries cook, they soften and burst, creating a gorgeously rich, glossy and festive sauce.
A sprinkling of fresh parsley (or rosemary) adds a pop of color and freshness.
These Cranberry Glazed Carrots strike the perfect balance between sweet and tart. They hold up well under the glaze without becoming overpowered. Each bite delivers a satisfying blend of flavors and textures: the natural sweetness of carrots, the tart pop of cranberries, the richness of honey and orange, and the occasional burst of parsley.
Looking for more carrot options? Try out this recipe for Roasted Dutch Carrots from Whole Food Bellies.
Colorful, crowd-pleasing and easy to make, Cranberry Glazed Carrots deserve a spot on your holiday table this season. Looking for even more veggie inspiration? Try adding parsnips or shallots into the mix. No matter how you make them, these glazed carrots are sure to become a new favorite.
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Cranberry Glazed Carrots: A Festive and Delicious Side Dish
Sweet and Tangy Cranberry-Infused Carrots
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
1 pound baby carrots
1 cup fresh cranberries
1/4 cup orange juice
2 tablespoons honey
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the baby carrots, fresh cranberries, orange juice, honey, and olive oil. Toss until the carrots and cranberries are well-coated.
Spread the mixture out in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and the cranberries have burst.
Season with salt and pepper to taste.
Garnish with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: side dish
