- 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.
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
