- 2 tablespoons olive oil
- 2 pounds carrots, peeled and sliced
- 1 tablespoon pure maple syrup
- 1 1/4 teaspoons salt
- 1/4 cup finely chopped Anaheim chile
- 3 tablespoons Sun-Maid Natural Raisins
- 1/4 cup sliced almonds
- 1/2 cup pomegranate seeds
- 4 teaspoons snipped fresh chives
HEAT oven to 425°F.
DRIZZLE oil onto rimmed baking sheet. Add carrots and stir to coat. Drizzle with maple syrup and salt. Toss to coat, spreading carrots into single layer.
ROAST carrots 10 minutes until just tender. Remove from oven. Add chile and raisins and stir to combine. Return to oven. Roast 15 minutes. Remove from oven and stir in almonds. Roast 5-10 minutes until carrots are tender, stirring occasionally. Remove from oven. Stir in pomegranate seeds and chives.
Per serving: Calories 170, Calories from Fat 60, Total Fat 7g (11% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 600mg (25% DV), Carbohydrates 27g (9% DV), Dietary Fiber 6g (24% DV), Sugars 16g, Protein 3g, Vitamin A 510%, Vitamin C 20%, Calcium 6%, Iron 6%.