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Recipe: Roasted carrots with golden raisins and pistachios is the no-fuss side dish everyone needs

Roasted Carrots with Golden Raisins and PistachiosKaroline Boehm Goodnick for The Boston Globe

Serves 6

Roasted carrots are the no-fuss side dish that we all need. Pop long quartered pieces into the oven and walk away while you prepare the rest of the meal. You have to plump golden raisins in a spiced orange marinade, which later reduces to a sweet glaze. Pour the juices over the carrots (save the raisins for later) and send them into the oven. It's important to use a baking dish that will not let the juices spread out all over; do not substitute a rimmed baking sheet because the glaze in the corners will reduce too quickly and burn. Add the raisins just before the carrots are fully roasted. Top with pistachios for extra crunch and mint for brightness. Serve beside roast chicken or as part of a vegetarian grain bowl.

  • Juice of 3 oranges

  • 2

    tablespoons red wine vinegar

  • 3

    tablespoons brown sugar

  • 2

    tablespoons olive oil

  • ½

    cup water

  • 1

    tablespoon coarsely ground coriander seed

  • Pinch ground cinnamon

  • ¼

    teaspoon cayenne

  • cup golden raisins

  • Salt and pepper, to taste

  • 2

    pounds carrots, quartered lengthwise

  • 2

    tablespoons chopped fresh mint

  • 2

    tablespoons chopped roasted green pistachio nuts

  • 1. Set the oven at 425 degrees. Have on hand a 9-by-13-inch baking dish.

  • 2. In saucepan over medium-high heat, combine the orange juice, vinegar, brown sugar, olive oil, water, coriander, cinnamon, cayenne, raisins, salt, and pepper. Bring to a boil. Without cooking it more, remove the saucepan from the heat. Let it stand for 15 minutes.

  • 3. Place the carrots in the baking dish. Using a colander, spider, or another large-holed strainer, pour the orange juice mixture over the carrots, letting the coriander seeds pass through but keeping the raisins behind. Reserve the raisins.

  • 4. Roast the carrots for 35 minutes, stirring occasionally. Add the reserved raisins. Continue roasting for 10 minutes. (Total roasting time is 45 minutes.)

  • 5. Transfer the carrots and raisins to a serving platter. Garnish with mint and pistachios.

Karoline Boehm Goodnick

Serves 6

Roasted carrots are the no-fuss side dish that we all need. Pop long quartered pieces into the oven and walk away while you prepare the rest of the meal. You have to plump golden raisins in a spiced orange marinade, which later reduces to a sweet glaze. Pour the juices over the carrots (save the raisins for later) and send them into the oven. It's important to use a baking dish that will not let the juices spread out all over; do not substitute a rimmed baking sheet because the glaze in the corners will reduce too quickly and burn. Add the raisins just before the carrots are fully roasted. Top with pistachios for extra crunch and mint for brightness. Serve beside roast chicken or as part of a vegetarian grain bowl.

Juice of 3 oranges
2tablespoons red wine vinegar
3tablespoons brown sugar
2tablespoons olive oil
½cup water
1tablespoon coarsely ground coriander seed
Pinch ground cinnamon
¼teaspoon cayenne
cup golden raisins
Salt and pepper, to taste
2pounds carrots, quartered lengthwise
2tablespoons chopped fresh mint
2tablespoons chopped roasted green pistachio nuts

1. Set the oven at 425 degrees. Have on hand a 9-by-13-inch baking dish.

2. In saucepan over medium-high heat, combine the orange juice, vinegar, brown sugar, olive oil, water, coriander, cinnamon, cayenne, raisins, salt, and pepper. Bring to a boil. Without cooking it more, remove the saucepan from the heat. Let it stand for 15 minutes.

3. Place the carrots in the baking dish. Using a colander, spider, or another large-holed strainer, pour the orange juice mixture over the carrots, letting the coriander seeds pass through but keeping the raisins behind. Reserve the raisins.

4. Roast the carrots for 35 minutes, stirring occasionally. Add the reserved raisins. Continue roasting for 10 minutes. (Total roasting time is 45 minutes.)

5. Transfer the carrots and raisins to a serving platter. Garnish with mint and pistachios.Karoline Boehm Goodnick