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Ginger-Maple Roasted Carrots with Cranberry Butter

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Sweet and spicy roasted carrots with a tangy cranberry butter, perfect for a holiday side dish.

Ingredients

Scale
  • 2 lbs whole rainbow carrots, peeled and trimmed
  • 2 tbsp olive oil
  • 3 tbsp pure maple syrup
  • 1 tbsp fresh ginger, finely grated
  • For the Cranberry Butter:
  • 1/2 cup unsalted butter, softened
  • 1/4 cup dried cranberries, finely chopped
  • 1 tbsp maple syrup
  • 1/2 tsp orange zest
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss carrots with olive oil, maple syrup, and grated ginger until evenly coated.
  3. Spread carrots in a single layer on a baking sheet lined with parchment paper.
  4. Roast for 25-30 minutes, turning halfway, until tender and caramelized.
  5. While carrots roast, make the cranberry butter: In a small bowl, mix softened butter, chopped cranberries, maple syrup, and orange zest until well combined.
  6. Season carrots with salt and pepper to taste.
  7. Serve carrots topped with a dollop of cranberry butter.

Notes

Cranberry butter can be made ahead and refrigerated for up to a week. Bring to room temperature before serving.

Nutrition

Find it online: https://cheerychop.com/ginger-maple-roasted-carrots-recipe/