Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Roasted Heirloom Carrots (Photo: John Cullen; Stylng: Martine Blackhurst)
Roasted Heirloom Carrots (Photo: John Cullen; Stylng: Martine Blackhurst)

Roasted Heirloom Carrots Add to ...

Follow us on Twitter: @GlobeFoodWine

  • Servings: 6 to 8

Ingredients

16 (roughly six bunches) baby heirloom carrots

5 tablespoons olive oil

1 cup golden raisins

½ cup chopped pecans

Salt and pepper

Method

Preheat oven to 375 F. Peel and slice carrots length-wise. Rinse and set in a large bowl. Toss carrots with olive oil, raisins and pecans. Spread out carrot mixture evenly on a foil-lined baking tray. Roast until carrots are tender and fragrant, about 25 to 30 minutes. Season with salt and pepper. Serve immediately.

Editor’s Note: Clarifications have been made to this recipe.

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories