Maple-Glazed Carrots With Pecans and Raisins
Recipe: #14246
September 11, 2014
Categories: Side Dishes, Carrot, One-Pot Meal, Christmas, Easter, Passover, Romantic Dinner, Sunday Dinner Oven Bake, High Fiber, Kosher, Low Cholesterol, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"Our garden is doing pretty well this year, and the carrots are just beautiful. Made this last night and my husband said it was really good!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (177.6 g)
- Calories 263.3
- Total Fat - 13.6 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 158.2 mg
- Total Carbohydrate - 36.9 g
- Dietary Fiber - 5.1 g
- Sugars - 25.5 g
- Protein - 2.7 g
- Calcium - 68.8 mg
- Iron - 1.1 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375° F.
Step 2
In an oven-proof skillet, heat olive oil on medium heat and saute onions for about 5 minutes. Peel and slice carrots about 1/4" thick on the diagonal and add to onions. Continue to saute for about 5-7 minutes, stirring often so onions don't burn.
Step 3
Add maple syrup and seasonings. Add raisins. Stir to mix well.
Step 4
Place skillet in preheated 375° F. oven for 20 minutes, stirring half way through.
Step 5
In the meantime, place chopped pecans in a small dry skillet and toast them on medium-low heat until you can smell them toasting. This brings out the oils and flavor.
Step 6
Remove carrots from oven and test for desired doneness. Add pecans to carrots and stir in. Serve immediately.
Tips
No special items needed.
0 Reviews
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