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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.

Source: EatingWell Magazine, March/April 1999

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total:
40 mins
Servings:
8
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Ingredients

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Directions

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  • 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.

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

Nutrition Facts

97 calories; protein 1.7g; carbohydrates 21.2g; dietary fiber 5g; sugars 12.6g; fat 1.3g; saturated fat 0.2g; vitamin a iu 28430.5IU; vitamin c 11.5mg; folate 32.7mcg; calcium 60.1mg; iron 0.6mg; magnesium 21.2mg; potassium 557.5mg; sodium 264mg; thiamin 0.1mg.

2 vegetable, 1/2 other carbohydrate

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