Beth's Carrots & Raisins

1. 1

   Slice carrots into coin size pieces.

2. 2

   Put into frying pan with butter (can also use low fat margerine).

3. 3

   Once starting to cook, add raisins and wine and allow to continue to cook til liquid evaporates and carrots brown.

4. 4

   Turn off heat, sprinkle with spices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.