This blog post is made in partnership with Wisconsin Cranberries. Thanks for supporting partnerships that make Nutrition Happen! As usual, all thoughts and opinions expressed are my own.
Cranberries are definitely the one fruit I always think of first during the winter and holiday season. It’s festive, colorful, and more importantly – delicious and nutritious! Did you know that Wisconsin produces more than half the world’s cranberries? Yep, right here in the Midwest! Wisconsin is the nation’s leading producer of cranberries, harvesting more than 60 percent of the country’s crop.
Besides the popular cranberry sauce, there are actually so many different and versatile ways to incorporate cranberries into recipes. Toss into baked goods, in savory dishes, cocktails / mocktails, or roasted like this recipe here to get the most out of the natural juices and flavors. I combined fresh cranberries with maple syrup and roasted them with carrots. Add some pistachios and fresh herbs on top and it’s just *chef’s kiss*. Great for the winter and holiday season but honestly, perfect for anytime of the year since frozen cranberries are a great option when the fresh version is out of season! Dried cranberries are another amazing year-round option that’s perfect to toss into salads, trail mixes, or your morning oatmeal.
Cranberries are a very nutrient dense food: a one-cup serving of chopped, fresh cranberries provides 5 grams of fiber and over 20% of the daily value for vitamin c. Cranberries can help support a heart-healthy diet: studies have shown that consuming an adequate amount of daily dietary fiber may help reduce the overall risk for cardiovascular disease. In addition to fiber, cranberries also contain a flavonoid (plant pigment) called proanthocyanidin (PAC) that may have potential benefits for heart health.
Since fresh cranberries are only really available from October through December, stock up during these months and freeze to use year round (freezes for use up to one year!). Again, the frozen cranberries in the freezer aisle will also work as well as dried cranberries. One ½ cup serving of 100% cranberry juice or ½ cup of dried cranberries is equivalent towards a one-cup serving of your daily fruit.
Ready to incorporate some roasted cranberries into your side dishes this season? Find the recipe for this Maple Roasted Cranberries and Carrots with Pistachios below!
Ingredients (Serves 6-7):
- 12 oz bag of Fresh Wisconsin Cranberries, rinsed and dried
- 1 lb petite mini carrots
- ⅓ cup pure maple syrup + 2 tbsp, divided
- 2 tbsp olive or avocado oil
- ⅓ cup roasted pistachios, chopped
- ¼ cup chopped fresh herbs (dill or thyme)
- salt and pepper to taste
Instructions:
- Preheat the oven to 375F.
- Line two baking trays with parchment paper or a silicone baking mat.
- Toss carrots on one baking tray with 2 tbsp olive oil and salt + pepper.
- On the other baking tray, toss and spread fresh cranberries in a single layer with maple syrup. Make sure that the cranberries are evenly coated with the maple syrup.
- Place carrots in the oven and roast for 15 minutes.
- After 15 minutes, place the cranberries into the oven. Roast both pans for an additional 15 minutes, or until cranberries start to just burst.
- Remove from the oven and plate cranberries over the carrots. Add chopped pistachios and serve with fresh dill or thyme right before serving.
