Oven Roasted Carrots Glazed with a Maple Cinnamon Sauce Topped with Cranberries and Almonds

Thanksgiving Sides

Oven Roasted Carrots Glazed with a Maple Cinnamon Sauce Topped with Cranberries and Almonds

A colorful side of maple and cinnamon glazed carrots studded with jammy cranberries and toasted almonds for much needed flavor and texture contrast. This sweet and savory dish should be at everyone's Thanksgiving table. Assemble it early in the day and roast the glazed carrots while you are slicing the turkey. 

Recipe serves 2-4. 

Ingredients:

• 1- (16 oz.) bag of baby carrots
• 3 tablespoons butter
• 3 tablespoons maple syrup 
• 1/2 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon orange zest
• 1/2 teaspoon thyme
• 2 minced garlic cloves
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/3 cup toasted  almonds

Directions:

• Cover a baking sheet with parchment paper or a silicone pad.
• Preheat oven to 400 degrees.
• In a saucepan add butter, syrup, brown sugar, cinnamon, thyme and garlic. 
• Whisk and on a low heat bring to a simmer but do not boil. 
• Add bag of carrots and coat in the glaze. 
• Spread out on a baking sheet.
• Roast 15 minutes. Add cranberries and cook 5 minutes more. Salt and pepper to taste. Sprinkle with toasted almonds and serve immediately.

Celebrate and honor the rich and diverse culture, traditions, history and important contributions of native people through MIA's (Minneapolis Institute of Arts) collection, attend virtual events, take in a Virtual Care Package created by Native artists, watch videos, explore online exhibitions, learn about community partnerships, and more. 

Once on MIA's website (link below) click on explore the art here and hundreds of MIA's  expansive Native American collection is available virtually to browse. 

https://new.artsmia.org/native-american-heritage-month/