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.