10 medium carrots, peeled and cut diagonally into 1/2-inch (1-cm) slices

2 cloves garlic, peeled and halved

2 tablespoons (30 ml) olive oil

2 onions, cut into 8 wedges

2 tablespoons (30 ml) pine nuts, toasted

2 tablespoons (30 ml) dried cranberries, coarsely chopped

8 dried apricots, diced

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In an ovenproof skillet, sauté carrots and garlic in oil for about 5 minutes. Add onions and mix thoroughly. Season with salt and pepper.

Roast for about 50 minutes or until carrots are tender, stirring occasionally. Add pine nuts and dried fruit. Delicious with Christmas Spices Pork Roast.

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