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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1/2 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
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup water
  • 2 tablespoons honey
  • 1/4 cup currants


  • Active

  • Ready In

  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 g fat(0 g sat); 5 g fiber; 21 g carbohydrates; 2 g protein; 33 mcg folate; 0 mg cholesterol; 13 g sugars; 28430 IU vitamin A; 12 mg vitamin C; 60 mg calcium; 1 mg iron; 264 mg sodium; 557 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1/2 other carbohydrate

Reviews 1

September 08, 2010
profile image
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!