Total TimePrep/Total Time: 25 min.
- 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.
Nutrition Facts1/2 cup: 78 calories, 1g fat (0 saturated fat), 0 cholesterol, 56mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.
Jul 13, 2016
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.
Aug 22, 2014
Lovely sweet flavor. The cumin was a surprise ingredient but added another layer of flavor. We will have this dish again.
Apr 12, 2009
I did not think that cumin made the carrots taste candied. Did not care for this dish.