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
- 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