Description
A vibrant and flavorful side dish featuring roasted sweet potatoes and carrots caramelized to perfection, topped with crunchy walnuts and a sweet-tart cranberry glaze.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cubed
- 4 medium carrots, peeled and sliced into rounds
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/2 cup walnuts, roughly chopped
- 1/2 cup dried cranberries
- 1/4 cup orange juice
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes and carrots with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- While the vegetables roast, prepare the glaze: In a small saucepan, combine cranberries, orange juice, honey, and balsamic vinegar. Simmer over medium heat for 5-7 minutes until slightly thickened.
- In a dry skillet, toast the walnuts over medium heat for 3-4 minutes until fragrant, stirring frequently.
- Transfer the roasted vegetables to a serving dish. Drizzle with the cranberry glaze, sprinkle with toasted walnuts, and garnish with parsley if desired. Serve warm.
Notes
You can customize the seasonings to taste.