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Servings: 6 to 8


16 (roughly six bunches) baby heirloom carrots

5 tablespoons olive oil

1 cup golden raisins

½ cup chopped pecans

Salt and pepper


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.