Carrots with pine nuts, raisins & parsley

Carrots with pine nuts, raisins & parsley

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(3 ratings)

Prep: 10 mins Cook: 10 mins


Serves 8
Bring out the sweetness of carrots with dried fruit, add texture with pine nuts and finish with fresh herbs

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal101
  • fat5g
  • saturates1g
  • carbs12g
  • sugars12g
  • fibre4g
  • protein2g
  • salt0.1g


  • 800g carrot, halved and cut on the diagonal into 1cm pieces



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • large knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g pine nut
  • 50g sultana
  • large pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • small handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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