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...

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1 Review for Glazed Carrots with Currants

09/08/2010

Anonymous

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!

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