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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1999


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Add currants; increase heat to medium-high. Cook, uncovered, until the carrots are glazed and tender, 8 to 12 minutes more.

Nutrition Facts

97 calories; protein 1.7g 3% DV; carbohydrates 21.2g 7% DV; exchange other carbs 1.5; dietary fiber 5g 20% DV; sugars 12.6g; fat 1.3g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 28430.5IU 569% DV; vitamin c 11.5mg 19% DV; folate 32.7mcg 8% DV; calcium 60.1mg 6% DV; iron 0.6mg 4% DV; magnesium 21.2mg 8% DV; potassium 557.5mg 16% DV; sodium 264mg 11% DV; thiamin 0.1mg 11% DV.

Reviews (1)

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Rating: 5 stars
The recipe is delicious as written. However to celebrate the Jewish New Year I made the following substitutions and it was equally delicious: 1 tsp. fennel seeds instead of cumin omitted the cayenne 1 tablespoon honey 1 tablespoon pomegranate molasses 1/4 cup pomegranate seeds instead of currants Yumm-oh! Read More