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.

Ingredients 8 servings

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

Nutrition information

  • Per serving: 97 calories; 1.0 g fat(0.0 g sat); 5.0 g fiber; 21.0 g carbohydrates; 2.0 g protein; 33.0 mcg folate; 0 mg cholesterol; 13.0 g sugars; 28430.0 IU vitamin A; 12.0 mg vitamin C; 60.0 mg calcium; 1.0 mg iron; 264 mg sodium; 557.0 mg potassium
  • Nutrition Bonus: Vitamin A (569% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, ½ other carbohydrate

Reviews 1

September 08, 2010
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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!