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Spiced Carrots

Spiced Carrots

Beth Bean Fox-Ebert

"Carrots cooked in wine with raisins and spices."
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Ingredients

55 m servings 227 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
  2. Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

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Reviews

Read all reviews 11
  1. 12 Ratings

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Most helpful positive review

I made it, it was great. I would give it 5 stars, but I made modifications, I made it by reydrating dreid cranberries to give it a little zing. Was simple and deilcious. I may try omitting th...

Most helpful critical review

Not what I expected. Used wine and apple cider to cook the carrots in. Too many raisins.

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I made it, it was great. I would give it 5 stars, but I made modifications, I made it by reydrating dreid cranberries to give it a little zing. Was simple and deilcious. I may try omitting th...

this was really yummy -- I used cider instead of wine - but it was very sweet, especially with the raisins. I made it again without the raisins and it was plenty sweet - sometimes I make it wit...

Made this for Thanksgiving this year-2014- and get rave reviews from all. And requests for the recipe.

Made this a puree for baby, yum! Used apple juice instead of wine, halved the butter and skipped the sugar. I'm sure he'll love it and our house smells amazing! Thanks for the recipe :)

Good recipe - although need to use a few less raisins. Will make again.

I love the spices. I will definitely keep this recipe and use it again. I was looking for a good recipe for carrots that didn't use sugar. Thanks for sharing.

Delicious! It tasted like a quick tsimmes! It was a big hit with my group. I did go with butter instead of margarine and used about half the amount without sacrificing any taste.

I really liked the spices in this recipe. I will leave out the raisins next time because I don't think they are needed. The carrots with the spices are flavorful enough.

Not what I expected. Used wine and apple cider to cook the carrots in. Too many raisins.

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