Recipe: Roasted Carrots With Walnuts and Cranberries

Recipe: Roasted Carrots With Walnuts and Cranberries

These sweet carrots, tangy cranberries and savory walnuts are a flavor combo that’ll not only please your palate, but will also look beautiful on your dinner table. Plus, you can easily double this recipe for a large crowd!


Juice from 1 orange (or 1/2 cup 100% orange juice)
1 lb. carrots, washed, cut into 1-inch slices (or 1 lb. baby carrots, rinsed)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup California walnuts, coarsely chopped
1/4 cup dried cranberries


  1. Preheat oven to 400 F.
  2. In a large bowl, combine all ingredients except the nuts and cranberries. Mix well.
  3. Spread the mixed ingredients out onto a cookie sheet. Bake for 15 minutes. Stir in walnuts and cranberries. Bake for another 10 minutes.
  4. Check carrots to see if cooked to desired tenderness.

Nutrition information (per serving)

Makes 6 servings

Calories: 140
Total fat: 9 g
Saturated fat: 1 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 150 mg
Carbohydrate: 15 g
Fiber: 3 g
Sugar: 9 g
Protein: 3 g

Recipe courtesy of Digestive Disease Health Team Dietitians.

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