A delicious, familiar, yet unique side dish for your holiday gathering. Carrots roasted with tangy cranberries, mildly spicy curry, and then gently caramelized in sweet maple syrup, it's the ultimate carrot recipe!
Fill a large pot with water, and bring to a boil over high heat.
Prepare the carrots: peel them if you like. Cut off the tops and bottoms. Cut the carrots on a diagonal in about 1 inch pieces. Cut them in half lengthwise first if they are thick.
When the water reaches a boil, add the carrots, and boil for 3 minutes. Drain thoroughly.
Put the carrots and cranberries on a lined baking sheet, and toss with olive oil, curry powder, and salt.
Roast for 20 minutes, tossing a few times.
Remove from the oven, and add the maple syrup. Toss again.
Optional: Toast the pepitas, by placing in a small pan (no oil), and tossing over medium-high heat for a few minutes, until fragrant.
Return to the oven, and roast an additional 10 minutes, or until the carrots are tender and caramelized.
Spoon the carrots onto a serving platter, and sprinkle with pepitas.