2 pounds carrots, peeled and sliced into 2 inch batons
2 tablespoons olive oil
3 tablespoons pure maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dried cranberries
1/2 cup pecan halves, optional for crunch
1 tablespoon fresh parsley, chopped for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. While the oven is warming up, line a large rimmed baking sheet with parchment paper or a silicone mat. This prevents the maple syrup from sticking and makes cleanup much easier after your holiday meal.
In a large mixing bowl, combine the sliced carrots, olive oil, maple syrup, salt, and pepper. Toss everything together thoroughly until every carrot piece is well coated with the syrup and oil. Ensure the seasoning is distributed evenly so every bite is flavorful.
Spread the carrots out in a single layer on your prepared baking sheet. It is important not to overcrowd the pan, as this allows the carrots to roast and caramelize rather than steam. Place the sheet in the oven and roast for about 20 minutes, or until the carrots are starting to become tender.
Remove the baking sheet from the oven. Add the dried cranberries and the optional pecans to the pan, tossing them gently with the carrots so they get a bit of the maple glaze. Return the sheet to the oven for another 10 minutes. This gives the cranberries time to plump up and the pecans time to toast without burning.
Once the carrots are tender and the glaze is bubbly and slightly thickened, remove the pan from the oven. Transfer the vegetables to a serving platter and sprinkle the fresh chopped parsley over the top. The green parsley against the orange carrots and red cranberries creates a stunning Christmas palette.
