The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

A white platter of roasted carrots with bright red cranberries on top with a drizzle of homemade nut buttersauce

Maple roasted carrots are a classic! With cranberries that are in season and very festive, this makes an excellent choice for a Thanksgiving or other holiday side dish. Topped with a homemade maple sunflower sauce for a special touch that everyone will love!


For carrots

Raw vegetables on a kitchen countertop
  • 1.1 lb (500g) medium carrots, scrubbed clean
  • 3.5 oz (100g) fresh cranberries
  • ¼ cup maple syrup divided
  • zest of ½ large orange
  • 2 tbsp olive oil
  • 3 tsp harissa paste*, adjust to taste (strength varies!)
  • a few springs of thyme or lemon thyme
  • 1 garlic clove, finely grated
  • ½ tsp salt, adjust to taste
  • black pepper, to serve
  • ¼ cup almond flakes

For sauce

A clear glass bowl of raw sunflower seeds
  • 2 cups raw or roasted sunflower seeds (270g)
  • 1/4 cup almond butter made with the NutraMilk
  • 1/4 cup maple syrup
  • Salt and pepper to taste
  • Water


  • Set the oven to 170° C / 340° F fan forced (or 190° C / 375° F no fan) and line one large baking tray (or two smaller ones) with baking paper.
  • Trim the green tops off the carrots (you can make pesto out of them or add them to soups) and cut carrots into halves lengthwise.
  • Coat cranberries in 1 tbsp of maple syrup and mix in orange zest.
A bowl of raw cranberries mixed with orange zest
  • In a separate bowl, combine olive oil, 3 tbsp maple syrup, thyme leaves (about 1 tbsp), garlic, salt and a good pinch of black pepper.
A mixing bowl with melted butter in it
  • Coat dry carrots in the maple and and space them out on a large baking tray. If you have a large tray, place cranberries at the other end, if not use two separate trays.
Raw carrots sliced in half on a roasting tray
  • Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy. If cranberries are done sooner, remove them from the tray with a spatula and set aside. If you have any leftover carrot marinade, apply it with a brush again half way through the baking time.
  • Meanwhile make the maple sunflower sauce:
    • Place sunflower seeds and salt in the NutraMilk container.
    • Press Butter cycle, set for 14-15 minutes.
    • Press Start.
    • Open the container lid.
    • If desired, set Butter cycle for an additional 2-3 minutes for a creamier butter.
    • Leave 1/2 cup of sunflower in the NutraMilk and store the rest for later use. 
    • Add maple syrup, almond butter and 1/4 cup of water. Process until well incorporated. 
    • See how consistency comes out and add more water if you want a thinner consistency. Set aside.
Nut butter mix in The NutraMilk
  • Toast almonds lightly in a hot pan until lightly browned and fragrant. Place roasted carrots and cranberries on a large serving platter. Sprinkle with toasted almonds, sprinkle any herbs of choice such as thyme and drizzle with maple sunflower sauce. Enjoy!
A platter of roasted carrots with cranberries on top drizzld with a nut butter sauce


**You can substitute Harissa paste for any chili paste of choice.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.    

Recipe inspired by Lazy Cat Kitchen.