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Glazed Carrots with Currants
Glazed Carrots with Currants
1 Review
From: EatingWell Magazine, March/April 1999
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.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ½ tablespoon extra-virgin olive oil
- 1 teaspoon cumin seeds
- 3 pounds carrots of similar size, peeled and cut into ½-inch-thick diagonal slices
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ¾ cup water
- 2 tablespoons honey
- ¼ cup currants
Preparation
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Active
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Ready In
- 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.
- Per serving: 97 calories; 1 g fat(0 g sat); 5 g fiber; 21 g carbohydrates; 2 g protein; 33 mcg folate; 0 mg cholesterol; 13 g sugars; 28,430 IU vitamin A; 12 mg vitamin C; 60 mg calcium; 1 mg iron; 264 mg sodium; 557 mg potassium
- Nutrition Bonus: Vitamin A (569% daily value), Vitamin C (20% dv)
- Carbohydrate Servings: 1½
- Exchanges: 2 vegetable, ½ other carbohydrate
Reviews 1
September 08, 2010
By: EatingWell User
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!
