Spiced Carrots
photo by Annacia
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄3 cup water
- 1 1⁄2 lbs carrots, sliced 1/4-inch thick
- 1⁄2 cup raisins
- 1⁄4 cup unsalted butter
- 3 tablespoons onions, finely chopped
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon salt
- 2 tablespoons brown sugar
directions
- Put all the ingredients EXCEPT brown sugar in a covered, medium saucepan, & cook them all over low heat for 15 minutes, until carrots are tender. Stir occasionally.
- Add brown sugar & cook until the sugar dissolves.
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Reviews
-
DH and I both loved these. I used Splenda Brown Blend in half the amount ask for and golden raisins and just followed the recipe. I should also say that this can be made a bit ahead I cooked everything to almost the point of adding the brown sugar and then sat the pot aside (covered) for about an hr. When I was ready to finish it up I just reheated, added the Splenda Brown and cooked for about a minute. YUM!
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Tweaks
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Wonderful! I love the cinnamon flavor combined with the fruit. I actually don't like raisins, and was planning to use dried cranberries, but realized after I started that I was out of them. SOOO...I used 1/2 cup of dried figs chopped up. I tossed them in with the brown sugar since I didn't want them rehydrated too much. I also subbed olive oil for butter (another surpise missing ingredient after I had started). The sauce was a little gooey/stringy, but that may have been the oil substitution. The flavor is great. This one is going in my 10 star cookbook!