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Milk Street Recipe
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.
8
Servings
Tip
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.
40 minutes
Ingredients
-
3
pounds medium carrots, peeled, thick ends halved, cut ½-inch-thick on sharp diagonal
-
2
tablespoons extra-virgin olive oil, divided
Directions
Reviews
June 8, 2022
Great Side Dish
This is a great side dish. I was all over the place with my proportions and it was still superb, you can’t mess this one up.
Hi Nicola -
You can definitely prep the carrots and toast the pine nuts two days ahead as suggested in the headnote. You can cook the shallots and plump the raisins a few hours ahead, but I probably wouldn't do further ahead since they will absorb too much of the liquid and over plump. The carrots should be roasted right before serving so they don't dry out upon reheating. Similar-sized pieces of butternut squash would take 10-15 minutes longer to roast so I wouldn't recommend adding them unless you want to add each vegetable separately.
Best,
The Milk Street Team
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Could you make this ahead of time and reheat? Also, would winter squash go well with this?
Thanks :)