Carrots with pine nuts, raisins & parsley

1 of 5-a-day 10-30 minutes 200 kcal or less accompaniment christmas day five a day good for you mains moroccan quick roast dinner sunday lunch the big day trimmings turkish

N/A

Source

Ingredients

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

large knob of butter

50g pine nut

50g sultana

large pinch of sugar

small handful parsley , chopped

Method

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.

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.