Moroccan Sweet and Sour Carrots

1. 1

   Peel the carrots and slice into 1/4-inch-thick rounds.

2. 2

   Meanwhile, soak the raisins in water.

3. 3

   Melt the buter in a heavy saucepan, then add the carrots, onion, and nutmeg.

4. 4

   Once the onions are lightly browned, add the vinegar.

5. 5

   Cook, covered, over low heat, until the carrots are tender.

6. 6

   When the carrots are done, drain the raisins and add them and the brown sugar to the carrot mixture.

7. 7

   Stir gently until the raisins are heated through and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.