Glazed Carrots with Currants

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

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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.

"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...
Glazed Carrots with Currants

Makes: 8 servings

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Total Time:


  • 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


  1. 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.
  2. Add currants; increase heat to medium-high. Cook, uncovered, until the carrots are glazed and tender, 8 to 12 minutes more.


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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