Curried Carrots and Raisins

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  • 1 1/4 pounds carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch pieces
  • 1 tablespoon honey
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 1 1/2 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons curry powder
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons unsalted butter or margarine
  • 1 1/2 teaspoons brown sugar
  • 1/3 cup dark raisins


In a medium to large saucepan fitted with a vegetable steamer, pour in 1 inch of water and bring to a boil. Place carrots in steamer, cover pan, and steam 10 minutes or until carrots are fork-tender. Remove from heat, uncover, and set aside.

In a medium bowl, combine honey, TABASCO® Sauce, lemon juice, mustard, and curry powder.

Heat oil and butter in a large skillet over medium heat until melted. Add carrots and sauté 2 minutes, stirring often. Add brown sugar and raisins. Sauté 2 minutes, stirring constantly. Stir in honey mixture; cook and stir 2 to 3 minutes or until carrots are well glazed. Serve immediately.

Makes 6 servings.

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