Candied Carrots Recipe
- 1-1/2 cups water
- 2 pounds carrots, sliced 1/2 inch thick
- 2 cinnamon sticks (3 inches)
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 6 tablespoons honey
- 4 teaspoons lemon juice
- Bring water to a boil in a large skillet; add carrots, cinnamon sticks, cumin and ginger. Reduce heat; cover and simmer for 10 minutes. Add honey and lemon juice. Bring to a boil. Boil, uncovered, for 4 minutes or until the liquid evaporates and the carrots are tender. Yield: 6-8 servings.
Originally published as Candied Carrots in Taste of Home February/March 1998, p35
Reviews for Candied Carrots
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Aug. 22, 2014
"Lovely sweet flavor. The cumin was a surprise ingredient but added another layer of flavor. We will have this dish again."
Reviewed Apr. 12, 2009
"I did not think that cumin made the carrots taste candied. Did not care for this dish."