This recipe for roasted rainbow carrots with maple, pecan and cranberry glaze is sponsored by RACO.

With only 6 ingredients and quick to do most of the prep the day before, these roasted rainbow carrots with maple, pecan and cranberry glaze are sure to be a winner on Christmas day.

Contents hide

1 Kids love these sweet and juicy carrots

2 Prep in advance

3 Maple syrup

4 Carrots

5 Choosing your roaster

6 RACO Aerolift rectangular cake pan

7 Saucepans

8 Ingredients

9 Method

10 Need more help getting Christmas going?

11 Roasted rainbow carrots with maple, pecan and cranberry glaze

Kids love these sweet and juicy carrots

The maple syrup in this recipe enhances the flavour of the carrots so much and self bastes them as they roast in the oven making them sweet and juicy. The crunch of the nuts and the tartness of the cranberries work well together to make this the perfect festive side.

carrots close up with cranberries and maple

Prep in advance

Getting the carrots roasted the day before means they just need a quick blast in the oven the next day to add the flavour. Adding the nuts and the cranberries later results in a delicious dish with just the right amount of texture.

Maple syrup

If you don’t have maple syrup, then you can swap for honey- although I really think the maple flavour helps to add to the festive nature of this side dish. When buying maple syrup look for 100% pure maple syrup, as it not only tastes best, but it contains no nasties. Don’t forget to store it in the fridge after opening.

Carrots

I used rainbow carrots, but you can use ordinary carrots, just aim for dutch or baby carrots otherwise they will take a lot longer to cook. Likewise this recipe is just as delicious with parsnips, but they may need to roast a little longer, dependent on their size.

Choosing your roaster

I like to use RACO Aerolift because it means that this is quick and easy to clean up! Their medium roaster is perfect for roasting dutch or baby carrots and you don’t have to worry about the glaze sticking to the pan- because it has the most awesome ever non stick surface. I recommend you check out the RACO Aerolift range here. Use my code KIDGREDIENTS for 20% off site wide.

RACO Aerolift rectangular cake pan

This is probably meant to be used for cakes, but it is a versatile pan that I use as a tray for almost everything (see it in action here and here). I love these RACO Aerolift pans as they are so easy to clean and the lip on the side means I don’t make a mess of my oven like I do when I use a more traditional cookie sheet. A quick rinse then into the dishwasher and it comes out sparkling every time. You can get your own RACO Aerolift rectangular cake pan here.

Saucepans

The RACO Contemporary range of saucepans is light and easy to use- perfect for every day use. Being stainless they always have that super clean look about them that I love. You can check out this RACO Contemporar y pan here.

Ingredients

carrots per person
olive oil
maple syrup
butter
pecan halves
dried cranberries
ingredients image

Method

Preheat oven to 180 degrees Celsius
Place the carrots into a roaster- (I used this one from RACO Aerolift)
Drizzle with a little olive oil.
Roast for 35 minutes at 180 degrees Celsius.
Place the pecans on a tray and cook for 10 minutes at 180 degrees in the oven (I used this one from RACO Aerolift). Remove and chop roughly.
Combine the maple syrup and butter in a small saucepan (I used this one from RACO Contemporary) and melt together. Allow to boil then remove from the heat and set aside.
(Carrots, nuts and glaze can be refrigerated at this point for tomorrow)
Pour the glaze over the carrots and coat them all.
Return to the oven for 15 minutes.
Place in a serving dish and top with the pecans and cranberries.
Serve

Need more help getting Christmas going?