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In this simple side dish, carrots are roasted until caramelized, then combined with toasted pine nuts and raisins that have been plumped in white balsamic vinegar. If you can find rainbow carrots, they make for a colorful presentation. Sliced or slivered almonds are good stand-ins for the pine nuts. To help minimize last-minute prep, peel, slice and refrigerate the carrots in a zip-close bag for up to two days before cooking. The pine nuts can be toasted, cooled and stored in an airtight container at room temperature for up to two days, as well.
Servings
Don't leave the oven door open while you stir the carrots at the halfway point. The oven will lose much of its heat and the carrots won't brown properly.
pounds medium carrots, peeled, thick ends halved, cut ½-inch-thick on sharp diagonal
tablespoons extra-virgin olive oil, divided
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