Description
A vibrant, sweet-and-savory side dish featuring roasted sweet potatoes and carrots tossed in a maple-cranberry glaze and topped with crunchy walnuts.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cubed
- 3 large carrots, peeled and sliced into coins
- 1/2 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes and carrots with olive oil, cinnamon, smoked paprika, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- While vegetables roast, combine maple syrup and balsamic vinegar in a small saucepan over low heat. Stir in dried cranberries and simmer for 5 minutes until slightly thickened.
- Remove vegetables from oven and transfer to a serving bowl. Drizzle with cranberry glaze and toss gently to coat.
- Top with chopped walnuts and garnish with fresh parsley if desired. Serve warm.
Notes
You can customize the seasonings to taste.