Glazed Carrots with Currants

Name: Glazed Carrots with Currants
Total time: 40 min
Ingredients: ½ tablespoon extra-virgin olive oil; 1 teaspoon cumin seeds; 3 pounds carrots of similar size, peeled and cut into 1/2-inch-thick diagonal slices; ½ teaspoon salt; ⅛ teaspoon cayenne pepper; ¾ cup water; 2 tablespoons honey; ¼ cup currants

Rating: 5 stars

1 Rating
1 Review

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

EatingWell Test Kitchen

Ingredients

½ tablespoon extra-virgin olive oil
1 teaspoon cumin seeds
3 pounds carrots of similar size, peeled and cut into 1/2-inch-thick diagonal slices
½ teaspoon salt
⅛ teaspoon cayenne pepper
¾ cup water
2 tablespoons honey
¼ cup currants

Directions

Step 1

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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Step 2

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

Reviews (1)

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1 Ratings

5 star values: 1
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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EatingWell User

10/30/2011

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

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