Prep 10 mins
Cook 25 mins
An old favourite, low in fat and full of flavour.
- 2 lbs carrots
- 2 teaspoons vegetable oil or 2 teaspoons canola oil
- 1 garlic clove, chopped
- 1 tablespoon ginger, peeled and chopped
- 1 1⁄2 teaspoons cumin
- 1 tablespoon honey (you can substitute brown sugar or maple syrup for a slightly different flavour)
- 1 pinch salt
- 1 -1 1⁄2 cup chicken broth
- Peel carrots and cut into 1/4 inch slices diagonally.
- Heat oil in large skillet and cook garlic and ginger for one minute. Add cumin and stir for 30 seconds.
- Add remaining ingredients, starting with 1 cup of broth.
- Cook over medium heat stirring occasionally. Leave uncovered.
- When all of the liquid has evaporated check if carrots are tender. If they aren't add more broth and continue cooking. They should take about 20 - 25 minutes.
- When done check for seasonings and serve.
I really enjoyed these and so did my 2 1/2 year old. I used maple syrup instead of honey.
We really enjoyed these. They are lightly sweet and they reheat very well. These were served with Rancher's Pork Chops (Crockette). The flavors were somewhat contrasting but worked well together.
Beautiful carrots. I have to cook carrots past my own preference point or dh won't eat them. I cooked them 26-26 mins and they were at a stage where we could both still eat them. I served them with Chicken in Tomato Sauce, a dish spiced in a similar vein and they were great compliments to one another. I replaced the honey with 1 1/2 tsp of Splenda Brown Sugar. This is a lovely recipe that is easy to make and even easier to enjoy.