Glazed Rainbow Carrots with Walnuts & Raisins
Prep Time
Cooking Mode
2 bags Rainbow Heirloom Baby Carrots
½ cup walnut pieces
½ cup brown sugar
¼ cup butter
2 cloves garlic, minced
½ cup Thompson seedless raisins
2 bags Rainbow Heirloom Baby Carrots
½ cup walnut pieces
½ cup brown sugar
¼ cup butter
2 cloves garlic, minced
½ cup Thompson seedless raisins
Directions
1Bring 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.
2Toss carrots with glaze and raisins to coat evenly. Transfer to serving dish and top with toasted walnuts.
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Personal Note
Personal Note
