Name: Maple Roasted Carrots With Cranberries Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 pounds carrots, peeled and cut into 2-inch sticks; 1 cup dried cranberries; 1/4 cup pure maple syrup; 3 tablespoons olive oil; 1 tablespoon melted butter; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1–2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme; 1 zest of a small orange; 1–2 teaspoons fresh lemon juice or orange juice; extra thyme or chopped parsley, for garnish; flaky salt, for serving

Maple Roasted Carrots With Cranberries Recipe tastes sweet, tangy, and a little caramel-y, with chewy pops of cranberry in every bite. It works perfectly for busy weeknights or holiday dinners, and you can get it on the table in about 35–40 minutes. I first made this on a random Tuesday when my fridge looked sad, and it instantly became a “why haven’t I done this sooner?” kind of side dish.

Why You Should Try This Maple Roasted Carrots With Cranberries Recipe

This recipe gives roasted carrots a glossy maple coating, crisp edges, and soft centers that feel cozy without much effort. The cranberries add bright acidity and chew, so the dish never tastes too sweet or heavy.

You mix everything in one bowl, spread it on a sheet pan, and let the oven do the work. It fits holiday menus, potlucks, and simple roasted chicken dinners, and it reheats beautifully.

“These maple roasted carrots with cranberries taste like a holiday side that someone secretly simplified for weeknights, and I scraped the pan clean. ★★★★★”

Ingredients You’ll Need

Carrots

2 pounds carrots, peeled and cut into 2-inch sticks
- Use regular orange carrots or rainbow carrots for extra color.
- Baby carrots work too; just halve thick ones so they roast evenly.

Cranberries

1 cup dried cranberries
- Choose unsweetened if you prefer less sugar, or sweetened if you like a dessert-leaning side.
- Craisins or store-brand versions both work fine.

Maple mixture

1/4 cup pure maple syrup
- Use real maple syrup, not pancake syrup, for best flavor.
3 tablespoons olive oil
- Any neutral oil works, but olive oil adds nice flavor.
1 tablespoon melted butter (optional, for extra richness)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1–2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
Zest of 1 small orange (optional but highly recommended)

Finishing touches

1–2 teaspoons fresh lemon juice or orange juice
Extra thyme or chopped parsley for garnish
A small pinch of flaky salt on top, if you like a little crunch

Pantry shortcuts & substitutions

Use pre-peeled baby carrots to skip peeling and chopping.
Swap maple syrup with honey if you need, but the flavor shifts slightly.
Replace dried cranberries with chopped dried cherries or raisins if that is what you have.
Skip butter and use all oil for a dairy-free version.

Equipment

Large rimmed baking sheet (half sheet pan size)
Parchment paper or a silicone baking mat for easier cleanup
Large mixing bowl
Measuring cups and spoons
Spatula or tongs for tossing
Microplane or small grater for citrus zest

Tips & Tricks

Cut carrots into similar sizes so they roast evenly and finish at the same time.
Dry the carrots after rinsing so the maple coating sticks instead of sliding off.
Line the pan with parchment so the maple syrup does not glue itself to your sheet pan.
Spread carrots in a single layer with space between pieces so they roast instead of steam.
Stir halfway through roasting to coat everything in the caramelized maple on the pan.
Add cranberries in the last 10–15 minutes so they plump and soften without burning.
Taste a carrot at the end and adjust with a squeeze of citrus and a pinch of salt.
Roast a test piece if you cut carrots very thick and adjust time by a few minutes.
Use convection if your oven has it and lower the temp by about 25 degrees to avoid over-browning.
Double the recipe on two pans if you cook for a crowd and rotate the pans halfway.

How to Make Maple Roasted Carrots With Cranberries Recipe

Step 1: Preheat the oven and prep the pan

Set your oven to 400°F (205°C).
Line a large rimmed baking sheet with parchment paper or a silicone mat.
Set the pan aside while you prep the carrots and maple mixture.

Step 2: Prep the carrots

Peel the carrots and trim the ends.
Cut them into sticks about 2 inches long and 1/2 inch thick, or slice them on a diagonal into similar size pieces.
Pat them dry with a clean towel so they roast better.

Step 3: Mix the maple coating

In a large bowl, add maple syrup, olive oil, melted butter if using, salt, pepper, garlic powder, onion powder, cinnamon, nutmeg, thyme, and orange zest.
Whisk until the mixture looks smooth and glossy.
Taste a tiny bit and adjust salt or spices if you want a stronger flavor.

Step 4: Toss carrots in the maple mixture

Add the carrot pieces to the bowl with the maple mixture.
Toss well until every piece looks coated and shiny.
Scrape the carrots and any extra maple mixture onto the prepared baking sheet and spread them in a single layer.

Step 5: Start roasting

Place the pan on the middle rack of the oven.
Roast the carrots for 15 minutes.
Stir them with a spatula, flip any pieces that look pale, and spread them out again.

Step 6: Add cranberries and finish roasting

Sprinkle the dried cranberries over the partially roasted carrots.
Toss gently right on the pan so cranberries pick up a bit of the maple mixture.
Return the pan to the oven and roast for another 10–15 minutes, until carrots feel tender with browned edges and cranberries look plump.

Step 7: Adjust seasoning and add brightness

Pull the pan from the oven and give everything a quick toss.
Drizzle with lemon or orange juice and toss again so the acidity balances the sweetness.
Taste a carrot and add a pinch more salt or a tiny drizzle of maple syrup if you want more sweetness.

Step 8: Garnish and serve

Transfer the maple roasted carrots with cranberries to a serving dish.
Sprinkle with fresh thyme or parsley and a small pinch of flaky salt if you like texture.
Serve warm while the edges still taste caramelized and the cranberries feel soft and chewy.

What to Serve with Maple Roasted Carrots With Cranberries Recipe

This maple roasted carrots with cranberries recipe pairs beautifully with roast chicken, turkey, or simple baked salmon. It also fits next to mashed potatoes, wild rice, or quinoa for a cozy, colorful plate. Add a crisp green salad or steamed green beans to balance the sweetness. For a vegetarian meal, serve it with lentil loaf or a hearty chickpea casserole and some warm crusty bread.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F oven on a parchment-lined pan for 10–12 minutes until warm and slightly caramelized again.
Use the microwave for quick reheating, in 30–45 second bursts, and stir between bursts.
Freeze in a freezer-safe container or bag for up to 2 months, then thaw in the fridge and reheat in the oven so the texture stays closer to freshly roasted.