Heat oven to 400 degrees. On a rimmed baking sheet, toss carrots with olive oil, 1/4 tsp of the salt and the pepper. Roast at 400 for 15 minutes. Stir in chestnuts, raisins and honey. Roast another 10 or 15 minutes, until fork-tender. Gently toss carrots with remaining 1/4 tsp salt.
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 2.4mg||0 %|
|Potassium 138.1mg||4 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 15.9g|
|Protein 0.6g||1 %|
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Calories per serving: 78
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