Skip to main content

Roasted Heirloom Carrots

Photo: John Cullen; Stylng: Martine Blackhurst

Servings: 6 to 8


16 (roughly six bunches) baby heirloom carrots

5 tablespoons olive oil

1 cup golden raisins

½ cup chopped pecans

Salt and pepper


Preheat oven to 375 F. Peel and slice carrots length-wise. Rinse and set in a large bowl. Toss carrots with olive oil, raisins and pecans. Spread out carrot mixture evenly on a foil-lined baking tray. Roast until carrots are tender and fragrant, about 25 to 30 minutes. Season with salt and pepper. Serve immediately.

Editor’s Note: Clarifications have been made to this recipe.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨