Glazed Carrots with Currants

From EatingWell: March/April 1999, The Essential EatingWell Cookbook (2004)

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.

READER'S COMMENT:

"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...

8 servings

Active Time: 40 minutes

Total Time: 40 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Preparation

Heat oil in a large deep sauté 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

Per serving: 108 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 21 g carbohydrates; 2 g protein; 5 g fiber; 264 mg sodium; 558 mg potassium.

Nutrition Bonus: Vitamin A (410% dv), Fiber (22% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1/2 other carbohydrate

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