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, 1g fat (0 saturated fat), 0 cholesterol, 56mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.
Reviews for Candied Carrots
"I found this dish to be very tasty! I will say: The cumin was more of a spicy touch, ratherthan candied! I used LESS carrots-about 2 cups sliced baby carrots, but kept the restof the recipe as is. I used a saucepan, rather than a skillet."
"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."