Cranberry & Honey Roasted Carrots

After the perfect side dish for Christmas? Try these roasted honey carrots scattered with almonds and cranberries. A festive favourite!

Recipe developed by Mel, Thrive Wholesome Nutrition



  1. Preheat the oven to 200°C.
  2. Line two trays with baking paper and place the carrots on them. Set aside.
  3. In a medium bowl, add Rich Glen Sticky Balsamic, Rich Glen Olive Blossom Honey, Rich Glen Signature extra virgin olive oil, garlic, and thyme. Whisk to combine.
  4. Pour the mixture over the carrots and, using a pastry brush, coat the carrots in the balsamic mixture.
  5. Place them in the oven and cook for 25-30 minutes until tender and starting to crisp at the ends.
  6. While the carrots are cooking, lightly toast the flaked almonds in a heated pan for 2-3 minutes until golden. Then, set them aside to cool.
  7. Also, while the carrots are cooking, in a small bowl, add the dried cranberries and cover them with boiling water for 10 minutes to allow them to plump up. Drain, then set aside to cool.
  8. Once the carrots are cooked, arrange them on a serving plate.
  9. Sprinkle a pinch of Rich Glen River Salt to season, then top with almonds and cranberries.

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