Maple Cranberry Carrots — a plant-based British recipe by BOSH!
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Maple Cranberry Carrots

These Maple Cranberry Carrots are one of those sides that completely steals the show. We make them every Christmas and honestly, half the table wants the recipe before the main course is even done. The maple syrup caramelises beautifully around the carrots, the cranberries add this gorgeous little burst of tartness, and the whole thing just looks stunning on the table. If you're doing a big roast and want one side that does all the heavy lifting, this is the one.

Cook: 50 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • Large roasting tin
  • Slotted spoon
  • Small bowl

Ingredients

  • 1kg heritage carrots
  • 2 red onions
  • 4 garlic cloves
  • 2 tbsp olive oil
  • 4 tbsp cranberry sauce
  • 2 tbsp maple syrup
  • 1 tbsp red wine vinegar
  • 1 tbsp water
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • Salt & pepper to taste
  • 1 sprig of thyme
  • 2 tbsp flaked almonds

Method

1

Prepare the vegetables 

  • Wash and trim the carrots
  • Peel the red onions and cut into wedges
  • Put the pan on the stove, fill with 1 litre boiling water, add the carrots to the pan and simmer for 5 minutes
2

Start the roasting process 

  • Use a slotted spoon to transfer the carrots to the roasting tin (saving the water for your gravy) drizzle over the olive oil, sprinkle over a little salt and pepper and stir to coat
  • Nestle the red onion wedges and garlic cloves in between the carrots, put the tin in the oven and roast for 20 minutes
3

Prepare the flavour maker 

  • Add the cranberry sauce, maple syrup, red wine vinegar and water to a small bowl and stir to combine
4

Finish off the carrots 

  • Remove the tin from the oven, drizzle the maple cranberry mixture over the carrots and stir to cover and coat
  • Push the bay leaves and thyme sprigs between the carrots, season with a little more salt and pepper, put the tray back in the oven and roast for a further 20-25 minutes, until the carrots are perfectly cooked
5

Serve the carrots

  • Toast the flaked almonds in a dry pan until golden and aromatic
  • Remove the leaves from the sprig of thyme by running your thumb and forefinger up the stalk
  • Transfer the carrots and red onion to a serving platter, sprinkle over the almonds and thyme, take to the table and serve with the rest of your Christmas dinner

Tips & Variations

  • Make it extra glossy: We find that giving the carrots a good toss halfway through roasting really helps the glaze coat every bit evenly. Don't skip it.
  • Swap the sweetener: If you don't have maple syrup, agave works really well here too. Henry's tried it both ways and genuinely can't pick a winner.
  • Add some crunch: A handful of toasted walnuts or pecans scattered over right at the end takes this to another level. Trust us on this one.

Why This Works

The trick is parboiling the carrots first before they go into the roasting tin. It means they go perfectly tender in the middle while still getting that sticky, caramelised edge on the outside. The combination of maple and cranberry sounds fancy but it's actually really simple, and that contrast of sweet and sharp is what makes every mouthful really sing.