Fez Carrots

echo echo's Note:

Carrots rich and sweet, a Moroccan side dish that goes well with middle eastern-style dishes. Very quick to make. If you don't like the idea of combining raisins with carrots, leave them out--it will still taste good. To feed more people, just add a carrot per person. I also like to make this for holiday meals sometimes, because they seem a little "special."

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 carrots , sliced thin (about 1/4 inch)
• ¼ cup butter
• ½ onion , sliced paper thin
• ¼ cup white wine
• ½ teaspoon nutmeg
• ½ cup raisins , soaked in warm water and drained
• 2 tablespoons brown sugar

Directions:

1. Combine the carrots through nutmeg in a saucepan and cook over low heat until tender.
2. Stir in the raisins and brown sugar.
3. Cook another 1/2 minute, stirring gently to warm through.

Reviews

[MathMom.calif]

Amazing carrots. So simple and just a few ingredients, but the combination...wow. Everyone at dinner said these were good carrots. A keeper. Definitely going on my regular rotation. I did reduce the butter to 2 tbps instead of the 4 tbsp (1/4 cup) called for in the recipe. Still excellent.

[Sydney Mike]

What a great way to dress up a carrot side dish, without it being a carrot-raisin salad! AND, so easy to make, too! I doubled the recipe & three of us ate it all! This recipe will make a nice addition to my vegetarian cookbook ~ Thanks so much for sharing it!

[Karen67]

What a great recipe. I think it would be great as is, but I did make a couple of changes based on what I had availble. I only had one carrot, and had some yellow squash to use up, so I used both for 1 large serving. I also subbed dried figs for the raisins and the flavor was great. I tossed them in with the rest of the veggies in the first step and they softened up nicely. Definitely a keeper!