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Sweet & Tangy Glazed Carrots

Yields4 Servings

These sweet and tangy glazed carrots with chopped almonds for garnish make the perfect side dish to accompany any savory meal.

Ingredients
 1 lb Young Carrots, Cleaned
 ¾ cup Frozen Cranberries
 ¼ cup Maple Syrup
 1 Orange, Zested
 2 tbsp Olive Oil
 2 tbsp Thai Sweet Chili Sauce
 1 Garlic Clove, Finely Grated
 1 tbsp Garlic Salt
 ½ cup Almond Flakes
Directions
1

Set the oven to 400°F and line one large baking tray with parchment paper.

2

Clean the carrots with a potato peeler or with a scrub brush.

3

Trim the green tops off the carrots.

4

Place carrots in a baking tray.

5

Coat cranberries in 1 tbsp. of maple syrup and mix in orange zest.

6

In a separate bowl, combine olive oil, 3 tbsp. maple syrup, chili sauce, thyme leaves and 1 tbsp. garlic salt.

7

Coat dry carrots in the maple and chili and space them out on a large baking tray while placing the cranberries at the other end.

8

Roast for about 25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy. If cranberries are done sooner, remove them from the tray with a spatula and set aside.

9

Toast almonds lightly in a hot pan until lightly browned and fragrant.

10

Place roasted carrots and cranberries on a large serving platter. Sprinkle with toasted almonds.

Nutrition Facts

Servings 0