- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 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
Method
- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 5 oz / 140 g
- Calories:
- 190
- Fat:
- 9 g
- Saturated Fat:
- 3.5 g
- Carbs:
- 28 g
- Fibre:
- 3 g
- Cholesterol:
- 15 mg
- Protein:
- 3 g
- Sodium:
- 120 mg
