Carrots with pine nuts, raisins & parsley

Bring out the sweetness of carrots with dried fruit, add texture with pine nuts and finish with fresh herbs

  • Prep:10 mins
    Cook:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 101
  • fat 5g
  • saturates 1g
  • carbs 12g
  • sugars 12g
  • fibre 4g
  • protein 2g
  • salt 0.1g

Ingredients

  • 800g carrots, halved and cut on the diagonal into 1cm pieces
  • large knob of butter
  • 50g pine nuts
  • 50g sultanas
  • large pinch of sugar
  • small handful parsley, chopped

Method

  1. Put the carrots in a large pan and cover with water. Bring to the boil and cook for 6-8 mins until just tender, then drain. Can be done the day before; just chill the carrots until needed.

  2. Melt the butter in the same pan, add the pine nuts and sultanas, and cook for 2 mins until the pine nuts start to lightly brown. Return the carrots to the pan with the sugar, parsley and plenty of seasoning. Toss everything to coat.

Suggested recipes from this collection...