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Almond-Topped Carrots Recipe

Almond-Topped Carrots Recipe photo by Taste of Home

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Here's a different way to cook carrots. It's a nice addition to a fancy meal and jazzes up an everyday dinner.

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Almond-Topped Carrots Recipe

Prep: 25 min. Bake: 35 min.

Yield: 12 Servings

25 35 60

Ingredients

2 pounds carrots, julienned
2 cups water
1/2 cup golden raisins
1/2 cup butter, melted
6 tablespoons honey
2 tablespoons lemon juice
1/2 teaspoon ground ginger
Dash pepper
1/2 cup slivered almonds, toasted

Directions

In a large saucepan, bring carrots and water to a boil. Reduce heat. Cover and cook for 10 minutes or until crisp-tender; drain. Add the raisins, butter, honey, lemon juice, ginger and pepper.
Place in a greased 2-qt. baking dish. Cover and bake at 350° for 35 minutes or until the carrots are tender. Sprinkle with almonds before serving. Yield: 12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 177 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 105 mg sodium, 22 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Almond-Topped Carrots in Country Extra November 2000, p49

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Almond-Topped Carrots

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(1-1) of 1 reviews

Reviewed on Jan. 19, 2013 by villchk

This was very easy to make. If you like carrots this is a delicious way to serve them. I used baby carrots as I couldn't find julienned that day and I was short on time.