Total Time
Prep 10 mins
Cook 15 mins

I have enjoyed this recipe for many years. I especially like the way the wine blends with the sugar to give the carrots a slightly sweet taste. I prefer using baby carrots and chop each carrot into 3 little round pieces. I adapted this recipe from Southern Living 1981 Annual Recipes.

Ingredients Nutrition


  1. Place all ingredients in a large saucepan.
  2. Cover and cook over medium heat until tender, usually 10 to 15 minutes.
Most Helpful

Very nice way to prepare carrots, with the added bonus of extra vegetables! I used ordinary carrots, chopped into thick slices. Easy to prepare, cooked away while I was busy with other dishes. I made it to accompany Chef#362755 s Chicken Cutlet Parmesan With Tomato Sauce, for a very good meal. Thanks, MrsJ! made for PAC Fall 2008

Karen Elizabeth September 23, 2008

I wasn't sure how this would come together, I thought it might have too much of a wine taste. To my surprise it was delcious and MrsJ you are completely right the wine and the sugar come together well to give the carrots a wonderful tatste. I chopped my carrots into thin sticks and I added a little more dill. I serevd them to accompany a stuffed veal loin I was making, they were the perfect side dish and enjoyed by all. Thanks for sharing

The Flying Chef April 20, 2008