Spicy Carrot Coins Recipe

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Spicy Carrot Coins Recipe
Spicy Carrot Coins Recipe photo by Taste of Home
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Spicy Carrot Coins Recipe

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Cumin, coriander and ginger lend unusual zip and flavor to this colorful, healthy side dish shared by Nancy Zimmerman in Cape May Court House, New Jersey.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 pounds carrots, sliced
  • 1-1/4 cups water
  • 1 cinnamon stick (3 inches)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/4 cup honey
  • 4 teaspoons lemon juice

Directions

In a large nonstick saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Discard cinnamon stick. Add honey and lemon juice to carrots. Bring to a boil; cook, uncovered, for 5-8 minutes or until carrots are tender and liquid has evaporated. Yield: 6 servings.
Originally published as Spicy Carrot Coins in Light & Tasty February/March 2007, p21

Nutritional Facts

2/3 cup: 112 calories, 0 fat (0 saturated fat), 0 cholesterol, 153mg sodium, 28g carbohydrate (21g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

  • 2 pounds carrots, sliced
  • 1-1/4 cups water
  • 1 cinnamon stick (3 inches)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/4 cup honey
  • 4 teaspoons lemon juice
  1. In a large nonstick saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
  2. Discard cinnamon stick. Add honey and lemon juice to carrots. Bring to a boil; cook, uncovered, for 5-8 minutes or until carrots are tender and liquid has evaporated. Yield: 6 servings.
Originally published as Spicy Carrot Coins in Light & Tasty February/March 2007, p21

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