Glazed Carrots with Cranberries

the perfect side dish

A plate holds a vegan beef Wellington with bright orange glazed cranberries
Goal muscle_building
Total time 45 mins
Difficulty Easy
Nutritional value (per portion)
kcal 198
Protein 5 g
Fat 5 g
Ingredients …

4 Persons

You will need

500 g baby carrots with tops
100 g dried cranberries
20 ml maple syrup
40 ml orange juice
1 orange, zested
2 tbsp Olivenöl
2 tsp harissa paste
2 sprigs thyme
1 clove garlic
20 g Protein Flakes
Protein Flakes
Protein Flakes
The ultimate organic protein kick.

Glazed Carrots with Cranberries

the perfect side dish

By: Anne-Sophie Hoffman
These bright and sweet glazed carrots can take pride of place at any Thanksgiving table. Or Christmas. Topped with Protein Flakes and a sprinkle of cranberries, they’ll catapult themselves to the culinary highlight of the night!


  • Preheat the oven to 175° C.
  • Cut the carrot greens off of the peeled carrots. Slice the carrots in half. Place on a sheet of parchment paper on top of a baking tray.
  • In a small bowl, mix the dried cranberries with the orange juice and zest.
  • Dice the garlic. In another small bowl, make a marinade: Mix the garlic with the olive oil, maple syrup, harissa paste, thyme, salt, and pepper.
  • Brush the carrots with the marinade. Put in the oven for 20-25 minutes to caramelize.
  • Meanwhile, toast the Protein Flakes in a dry pan over medium-high heat for 3-4 minutes.
  • Arrange the caramelized glazed carrots on the dish you plan to present them on. Garnish with the orange-soaked cranberries and toasted Protein Flakes.
  • Enjoy!

Our Tip: Glazed Carrots with Vegan Beef Wellington

Still not sure what you're going to wow your Christmas-dinner guests and insta followers with? How does this sound: a vegan, high-protein beef Wellington, served with these glazed carrots and a homemade, vegetable-based vegan gravy?
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