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When I was a girl, Mother made carrots taste more like candy than a vegetable with this recipe. She'd serve them, garnished with parsley, in a pretty bowl. They looked too good to eat - but that didn't stop us! -Helen Vail, Glenside, Pennsylvania
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Nutritional Analysis: One 1/2-cup serving equals 78 calories, 0.55 g fat (0 saturated fat), 0 cholesterol, 56 mg sodium, 20 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 starch.
Candied Carrots published in Taste of Home February/March 1998, p35
Candy your baby carrots and make them reborn.
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Reviewed on Apr. 12, 2009 by Kimberly Ann Payton
I did not think that cumin made the carrots taste candied. Did not care for this dish.
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