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Roasted Carrots with Balsamic Raisins and Pine Nuts
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.
pounds medium carrots, peeled, thick ends halved, cut ½-inch-thick on sharp diagonal
tablespoons extra-virgin olive oil, divided
01Heat the oven to 500°F with a rack in the middle position. In a large bowl, toss the carrots with 1 tablespoon of oil and 1 teaspoon salt. Transfer to a rimmed baking sheet and distribute in an even layer. Roast until golden brown in spots and just tender, 20 to 25 minutes, stirring once halfway through.
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