Glazed Rainbow Carrots with Walnuts & Raisins

  • Prep Time 5 min
  • Total Time 20 min
  • Serves 8, plus leftovers

Ingredients

  • 2 bags Rainbow Heirloom Baby Carrots 908 g
  • 1/2 cup walnut pieces 125 mL
  • 1/2 cup brown sugar 125 mL
  • 1/4 cup butter 60 mL
  • 2 cloves garlic, minced
  • 1/2 cup Thompson seedless raisins 125 mL

Directions

  • Step 1

    Bring a large pot of salted water to a boil. Add carrots and simmer until tender-crisp, 3 to 5 min. Drain well and keep warm. Meanwhile, toast nuts in a small, dry saucepan over medium-high heat, about 4 min. Transfer nuts to a small bowl. In the same saucepan, add sugar, butter, garlic and 1/4 cup (60 mL) water. Cook over medium-high heat and stir until butter and sugar have melted and garlic is fragrant, about 1 min. remove from heat.

  • Step 2

    Toss carrots with glaze and raisins to coat evenly. Transfer to serving dish and top with toasted walnuts.

Nutrition Facts

  • Nutrition Description 5 oz / 140 g
  • Calories 190
  • Fat 9 g
  • Saturated Fat 3.5 g
  • Carbs 28 g
  • Protein 3 g
  • Cholesterol 15 mg
  • Fibre 3 g
  • Sodium 120 mg