2 pounds carrots, peeled and sliced into thick rounds or diagonal batons.
1/4 cup pure maple syrup.
2 tablespoons extra virgin olive oil.
1/2 cup dried cranberries.
1/2 teaspoon sea salt.
1/4 teaspoon ground black pepper.
1/2 teaspoon ground cinnamon.
2 tablespoons fresh parsley, finely chopped for garnish.
Instructions
Preheat your oven to 400 degrees Fahrenheit. While the oven is heating up, line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup much easier. Peel your carrots and slice them into uniform pieces, about two inches long, to ensure they all cook at the same rate.
In a large mixing bowl, whisk together the maple syrup, olive oil, sea salt, black pepper, and ground cinnamon until well combined. Add the sliced carrots to the bowl and toss them thoroughly with a spatula or your hands until every piece is evenly coated in the maple mixture. Transfer the carrots to the prepared baking sheet and spread them out in a single layer, ensuring they are not crowded.
Place the baking sheet in the center of the oven and roast for 20 minutes. At the 20 minute mark, remove the tray and use a spatula to toss the carrots around. This ensures that the glaze redistributes and the carrots brown evenly on all sides. Return the tray to the oven for another 5 to 10 minutes, or until the carrots are tender when pierced with a fork and the edges are slightly charred and caramelized.
During the last 5 minutes of roasting, sprinkle the dried cranberries over the carrots on the baking sheet. This allows the cranberries to warm through and plump up slightly without burning. Once finished, remove from the oven and transfer everything to a warm serving platter. Sprinkle the fresh chopped parsley over the top for a pop of color and a fresh finish.
