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Candied Carrots Recipe
Candied Carrots Recipe photo by Taste of Home

Candied Carrots Recipe

Read Reviews (1)
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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings

Ingredients

  • 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

Nutritional Facts

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.

Directions

  1. 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

Nutritional Facts

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.

Reviews for Candied Carrots(1)

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MY REVIEW
Reviewed Apr. 12, 2009

I did not think that cumin made the carrots taste candied. Did not care for this dish.

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