2 pounds fresh carrots, peeled and sliced diagonally into 1 inch pieces
3 tablespoons pure maple syrup
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dried cranberries
1 tablespoon fresh parsley, chopped for garnish
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. While the oven is warming up, peel your carrots and slice them into thick diagonal pieces. Try to keep the pieces uniform in size so they cook at the same rate. Line a large rimmed baking sheet with parchment paper or silicone mats to prevent the maple glaze from sticking to the pan.
In a large mixing bowl, whisk together the maple syrup, olive oil, salt, and black pepper until the mixture is well combined. Add the sliced carrots to the bowl and toss them thoroughly. Ensure every piece is well coated with the maple mixture so they caramelize perfectly in the oven.
Spread the carrots out in a single layer on the prepared baking sheet. It is important not to crowd the pan, as this would cause the carrots to steam rather than roast. Place the pan in the oven and roast for about 20 to 25 minutes. Use a spatula to toss the carrots halfway through the cooking time to ensure they brown evenly on all sides.
Once the carrots are tender and have developed golden brown edges, remove the tray from the oven. Immediately sprinkle the dried cranberries over the hot carrots and toss them gently. The residual heat will soften the cranberries and help them stick to the maple glaze. Garnish with fresh parsley and serve warm.
