Candied Carrots Recipe
Candied Carrots Recipe photo by Taste of Home

Candied Carrots Recipe

Publisher Photo
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

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
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."

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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