Small handful of parsley, finely chopped
Large pinch of brown sugar
50 g Pine nuts
50 g Sultanas or Raisins
Large knob of Vutter or other vegan butter
750 g Carrot, halved and cut into 1 cm pieces (diagonal cut)
In a large pan, cover the carrots with water. Bring to the boil and cook for 6-8 mins or until just tender. Drain and set aside.
Melt the vutter in the pan, add the pine nuts and sultanas, cook for approx 2 mins until the pine nuts begin to brown. Return the carrots to the pan, add the sugar, parsley and plenty of seasoning. Toss everything to coat and serve.