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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.
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Nutritional Facts Per Serving

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