Roasted Carrots with Balsamic Raisins and Pine Nuts
40 Minutes
8 Servings
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.
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.
INGREDIENTS
3 pounds medium carrots, peeled, thick ends halved, cut 1⁄2-inch-thick on sharp diagonal
2 tablespoons extra-virgin olive oil, divided
Kosher salt and black pepper
4 medium shallots, peeled, halved and thinly sliced
1 cup golden raisins
1⁄2 cup white balsamic vinegar
1⁄2 teaspoon red pepper flakes
2 teaspoons chopped fresh rosemary, divided
1⁄2 cup pine nuts, toasted and roughly chopped
DIRECTIONS
1. Heat 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.
2. Meanwhile, in a medium saucepan over medium, heat the remaining 1 tablespoon oil until shimmering. Add the shallots and cook, stirring occasionally, until beginning to brown, about 5 minutes. Stir in the raisins, vinegar, pepper flakes and 1 teaspoon of rosemary. Bring to a simmer, cover and cook until most of the liquid has been absorbed, 8 to 10 minutes.
3. When the carrots are done, add the raisin mixture, the remaining 1 teaspoon rosemary and the pine nuts, then toss to combine. Transfer to a dish and serve warm or at room temperature.
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PHOTO CREDITS: CHRISTOPHER KIMBALL’S MILK STREET