Roasted Carrots With Chestnuts and Golden Raisins
Haven't tried this one yet...putting it here for safe keeping. Got this out of Family Circle magazine November 2013. Would love to hear what y'all think!
- Ready In:
- 2 lbs carrots, peeled and tops trimmed (about 1/2-3/4 inch thick)
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup chestnuts, peeled, roasted and roughly chopped
- 1⁄2 cup golden raisin
- 1 tablespoon honey
- Heat oven to 400. On a fimmed baking sheet, toss carrots with olive oil, 1/4 tsp salt and pepper. Roast for 15 minutes. Stir in chestnuts, raisins and honey. Roast another 10 to 15 mins, until fork-tender. Gently toss carrots with remaining 1/4 tsp salf.
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This recipe worked and DIDN'T work for me... the good part was the carrots. They were sweet, crisp-tender and delicious. The raisins and the chestnuts were a failure for me. They both burnt beyond redemption. Maybe I put them into the oven a little too early? They went straight into the garbage. But I salvaged the carrots and they were yummy. I'm not giving up on this recipe... I will try it again, saving the nuts and the raisins for the last five minutes or so to see if that way works. If it doesn't, I'll omit the nuts and the raisins and just use the seasoning/honey/olive oil ratio for some darn good roasted carrots. Thanks for posting!Reply