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20 minute dinner recipes

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Glazed Carrots with Currants


From EatingWell:  March/April 1999, The Essential EatingWell Cookbook (2004)

We eat so many raw carrots, it's easy to forget how excellent they can be cooked. Try them glazed in honey and spiked with cumin and cayenne for a good reminder.

8 servings | Active Time: 40 minutes | Total Time: 40 minutes



  1. Heat oil in a large deep sauté pan or Dutch oven over medium heat. Add cumin seeds; cook, stirring, until fragrant, about 30 seconds. Add carrots, salt and cayenne and cook, stirring, for 3 minutes. Add water and honey; bring to a boil. Reduce heat to low, cover and simmer until the carrots begin to soften, about 10 minutes.
  2. Add currants; increase heat to medium-high. Cook, uncovered, until the carrots are glazed and tender, 8 to 12 minutes more.


Per serving : 108 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 21 g Carbohydrates; 2 g Protein; 5 g Fiber; 264 mg Sodium; 558 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 other carbohydrate