Caramelized Sweet Potato & Carrot Medley with Walnuts & Cranberry Glaze
Ingredients
For the Roasted Vegetables
2 large sweet potatoes, peeled and cubed
3 large carrots, peeled and sliced
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
For the Cranberry Glaze
1/2 cup fresh or dried cranberries
3 tablespoons maple syrup
1 tablespoon honey
1 tablespoon fresh orange juice
For the Topping
1/4 cup toasted walnuts, roughly chopped
Optional: fresh parsley for garnish
Directions
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Toss sweet potatoes and carrots with olive oil, salt, black pepper, and cinnamon. Spread in a single layer on the baking sheet.
Roast for 25–30 minutes, stirring halfway, until tender and deeply caramelized at the edges.
While vegetables roast, prepare the cranberry glaze. In a small saucepan, combine cranberries, maple syrup, honey, and orange juice. Simmer over medium-low heat for 5–7 minutes until cranberries soften and the glaze thickens slightly.
Transfer roasted vegetables to a serving dish and drizzle with warm cranberry glaze. Toss gently to coat.
Finish with toasted walnuts and garnish with fresh parsley if desired. Serve warm.
Nutritional Information (Per Serving – Approximate)
Calories: 320
Protein: 4g
Carbohydrates: 48g
Fat: 14g
Fiber: 6g
Sugar: 20g