Roasted Rainbow Carrots & Cranberries
Rainbow and maroon carrots marinated with shallots, maple syrup, sambal, soy sauce, white pepper and thyme and roasted to a perfect al dente golden brown.
Ingredients
- 8 large rainbow and maroon carrots, peeled and cut into 1/2-in by 4-5-inch strips
- 1 cup fresh cranberries
- 1 large shallot, peeled and diced
- 1/4 cup olive oil
- 1 tbsp. maple syrup
- 1 tsp. Sambal or harissa *hot chili paste
- 1 tbsp. soy sauce
- 1/2 tsp. dried thyme
- 1/4 tsp. white pepper
- 1/4 cup pepitas, roasted and salted for garnish
- 2 tbsp. snipped parsley for garnish
Instructions
- Marinate carrots, shallots and cranberries in marinade for at least 2 hours. Preheat oven to 400 F. Oil or spray a large roasting pan or baking sheet with cooking spray or olive oil.
- Place veggies along with all of the marinade on the prepared pan and roast for 20-25 minutes, or until carrots, cranberries and shallots are tender and beginning to brown. Serve hot and garnish with a handful of pepitas!
