Glazed Rainbow Carrots with Walnuts & Raisins

Prep time: 5min
Total time: 20min
Serves 8, plus leftovers
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
0
1/4 cup
water
60 mL
1/2 cup
Thompson seedless raisins
125 mL
5 oz / 140 g
calories
190
fat
9 g
saturated fat
3.5 g
carbs
28 g
protein
3 g
cholestrol
15 mg
fibre
3 g
sodium
120 mg

Directions

  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 water. Cook over medium-high heat and stir until butter and sugar have melted and garlic is fragrant, about 1 min. remove from heat.

  2. Toss carrots with glaze and raisins to coat evenly. Transfer to serving dish and top with toasted walnuts.