3 lbs. carrots of similar size, peeled and cut into 1/2-inch thick diogonal slices
1/2 tsp. salt
1/8 tsp. cayenne pepper
3/4 cup water
2 tbs. honey
1/4 cup currants
Instructions
Heat oil in a large deep saute pan or Dutch oven over medium heat. Add cumin seeds; cook, stirring, until fragrant, about 30 seconds. Add carrots, salt and cayenne and cook, stirring, for 3 minutes. Add water and honey; bring to a boil. Reduce heat to low, cover and simmer until the carrots begin to soften, about 10 minutes.
Add currants; increase heat to medium-high. Cook, uncovered, until the carrots are glazed and tender, 8 to 12 minutes more.
Per Serving- 108 calories, 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 24 g carbohydrate; 2 g protein; 5 g fiber; 264 mg sodium; 558 mg potassium.
Nutritional Bonus- Vitamin A (410% daily value), Fiber (22% daily value)
Originally Submitted
10/28/2009
0 Out of 5 from
0 reviews
You can add this Glazed Carrots with Currants recipe to your own private DesktopCookbook.
