Candied Carrots Recipe

5 3 3
Candied Carrots Recipe
Candied Carrots Recipe photo by Taste of Home
Publisher Photo

Candied Carrots Recipe

Read Reviews
5 3 3
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
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

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

1/2 cup: 78 calories, 1g fat (0 saturated fat), 0 cholesterol, 56mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 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
  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

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Reviews forCandied Carrots

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MY REVIEW
delowenstein User ID: 3766053 250405
Reviewed Jul. 13, 2016

"I found this dish to be very tasty! I will say: The cumin was more of a spicy touch, rather

than candied! I used LESS carrots-about 2 cups sliced baby carrots, but kept the rest
of the recipe as is. I used a saucepan, rather than a skillet."

MY REVIEW
okieshooter User ID: 5715506 80368
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
Kimberly Ann Payton User ID: 1732817 202596
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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