Glazed Carrots with Currants
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. Source: EatingWell Magazine, March/April 1999
Ingredients
Directions
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Heat oil in a large deep saute 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.
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Add currants; increase heat to medium-high. Cook, uncovered, until the carrots are glazed and tender, 8 to 12 minutes more.
Nutrition Facts
Per Serving:
97 calories; 1.3 g total fat; 0.2 g saturated fat; 264 mg sodium. 557 mg potassium; 21.2 g carbohydrates; 5 g fiber; 13 g sugar; 1.7 g protein; 28431 IU vitamin a iu; 12 mg vitamin c; 33 mcg folate; 60 mg calcium; 1 mg iron; 21 mg magnesium;
Exchanges:
2 vegetable, 1/2 other carbohydrate
