Ryan Scott’s Maple Black Pepper-Roasted Carrots with Pickled Golden Raisins and Chestnuts

by Rachael Ray Show Staff 9:00 AM, November 9, 2015

Aired November 9, 2015

Serves 6

1/4 cup maple syrup
1 tablespoon molasses
1/8 cup white Balsamic vinegar
1 handful of golden raisins
1 bunch fresh parsley, chopped
Fresh rosemary, chopped
2 1/2 pound large rainbow carrots, peeled and trimmed
Peeled chestnuts, jarred or cryo-vac’d, chopped
1 cup water
1 cup cream
1 teaspoon salt
1 bunch, watercress
Salt and pepper, to taste


Preheat oven to 450°F. Whisk maple syrup, molasses, vinegar, raisins, parsley and rosemary. Toss carrots in mixture. Set carrots on a hot roasting pan. Season with salt and pepper. Roast carrots for 30-40 minutes, tossing occasionally.

In a medium-size sauce pan, add 1 cup chestnuts with water, cream and salt, and simmer for 20 minutes and then purée until smooth; adjust seasoning.

Place purée on the bottom of a large plate and top with carrot-raisin mixture and peppery greens.

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