Glazed Carrots with Currants

From EatingWell: March/April 1999, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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.

8 servings

Active Time: 40 minutes

Total Time: 40 minutes

Nutrition Profile

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).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 other carbohydrate