Rachael Ray: Maple Black Pepper-Roasted Carrots

Rachael Ray: Maple Black Pepper-Roasted Carrots With Pickled Golden Raisins & Chestnuts

Ryan Scott was in the kitchen with Rachael Ray making five Thanksgiving side dish recipes, such as his Stuffing Muffins and Asparagus, Green Bean Casserole. He then shared a recipe for Maple and Black Pepper-Roasted Carrots with Pickled Golden Raisins and Chestnuts. This is one healthy side dish that tastes decadent and sweet. Believe me, you won’t even feel like you’re eating carrots!

To get the recipe for Maple Black Pepper-Roasted Carrots with Pickled Golden Raisins and Chestnuts, click next page.

Rachael Ray: Maple Black Pepper-Roasted Carrots With Pickled Golden Raisins & Chestnuts Recipe Ingredients

• 1 tbsp molasses
• 1 handful of golden raisins
• fresh rosemary – chopped
• peeled chestnuts, jarred or cryo-vac’d – chopped
• 1 tsp salt
• salt and pepper – to taste
• 1/4 C maple syrup
• 1/8 C white balsamic vinegra
• 1 bunch fresh parsley – chopped
• 2 1/2 lbs large rainbow carrots – peeled and trimmed
• 1 C water
• 1 C cream
• 1 bunch watercress

Rachael Ray: Maple Black Pepper-Roasted Carrots With Pickled Golden Raisins & Chestnuts Recipe Directions

1. Preheat oven to 450 degrees
2. Whisk the maple syrup, molasses, raisins, vinegar, rosemary, and parsley
3. Add carrots to the mixture
4. Set carrots on a hot roasting pan
5. Season with salt and pepper
6. Roast carrots for 30-40 minutes, tossing occasionally
7. In a medium-size sauce pan, add 1 C chestnuts with cream, salt, and water, then simmer for 20 minutes
8. Puree the mixture until smooth
9. Adjust the seasoning
10. Put the puree at the bottom of a large plate and top with carrot-raisin mixture and peppery greens