1/2 pound baby carrots3 tablespoons olive oil1/4 cup almond slivers3 tablespoons butter3 tablespoons brown sugar1/4 cup golden or regular raisinsSalt and Pepper, to taste
Preheat oven to 400 degrees.
On a baking sheet, coat the carrots with the oil, salt and pepper. Roast for 15 minutes.
In a small, dry frying pan. Toast the almonds over low heat for 5-6 minutes or until golden brown. In a large sauce pan, melt the butter over medium heat. Add the brown sugar; stir well. Add the carrots, raisins and almonds; mix well. Cook for 1-2 minutes. Serve immediately.