Difficulty:[usr 1]
Soak the raisins in a bowl of hot water. Peel the carrots or scrape them. If they are thin, leave them whole, otherwise cut them into sections. Wash them, drain them carefully. Drain the raisins.
In a skillet, heat the butter and olive oil over medium heat. Add the carrots and raisins, dust them with brown sugar and cinnamon.
Cover and cook over low heat for 20 minutes, until the carrots are tender. Season at the end of cooking.
Serve immediately.
Chef Hubert's culinary ideas.
