Roasted Carrots With Chestnuts And Golden Raisins Recipes

EASY GLAZED CARROTS AND RAISINS

Easy Glazed Carrots and Raisins image

I usually make my glazed carrots with fresh baby carrots, butter, and honey. However, tonight I needed a quick side to go with my Easy One Pot Lentils and Rice. I did not have any fresh carrots or honey on hand (I need to get to the grocery store!) but I had a can or organic sliced carrots and some brown sugar. I decided to add raisins, because my 18 month old dd LOVES them, but cannot eat them unless they are chopped or cooked. (due to the fact that they are a major choking hazard) This is what I came up with. I served the lentils and rice as a rice ring, and served it with the carrots and raisins in the middle. (lifted out of the pan with a slotted spoon) My family really enjoyed it, and the kids appreciated the presentation! Whatever works to get them to eat healthy! ;o)

Provided by cicict1976

Categories Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup raisins
1/4 cup hot water
1 tablespoon brown sugar, packed
1 tablespoon butter
1 pinch sea salt
1 (15 ounce) can sliced carrots

Steps:

Put raisins into a small saucepan, add hot water. and let stand 5 minutes to plump raisins slightly.
Meanwhile, drain and rinse the carrots.
Add brown sugar, butter, and salt to the pan and stir to dissolve sugar.
Bring glaze to a boil over medium-high heat and cook 1 minute.
Add carrots to glaze and toss to coat.
Bring to a boil, reduce heat to medium and simmer 5 minutes uncovered. You can serve the carrots at this point, but the longer they simmer, the thicker the glaze gets and the sweeter the carrots get.
Enjoy!

Nutrition Facts : Calories 110.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 244.6, Carbohydrate 21.1, Fiber 3.4, Sugar 13.7, Protein 1.3

ROASTED CARROTS WITH CHESTNUTS AND GOLDEN RAISINS

Roasted Carrots With Chestnuts and Golden Raisins image

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!

Provided by Heartspell

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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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