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
- 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.
1/2 cup: 78 calories, 0.550g fat (0g saturated fat), 0mg cholesterol, 56mg sodium, 20g carbohydrate (0g sugars, 0g fiber), 1g protein Diabetic Exchanges:1 starch
Reviews for Candied Carrots
"Lovely sweet flavor. The cumin was a surprise ingredient but added another layer of flavor. We will have this dish again."
"I did not think that cumin made the carrots taste candied. Did not care for this dish."