Glazed Cumin Carrots

Submitted by Cookin-jo

"An old favourite, low in fat and full of flavour."

 

• Ready In: 35mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 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

directions

1. Peel carrots and cut into 1/4 inch slices diagonally.
2. Heat oil in large skillet and cook garlic and ginger for one minute. Add cumin and stir for 30 seconds.
3. Add remaining ingredients, starting with 1 cup of broth.
4. Cook over medium heat stirring occasionally. Leave uncovered.
5. 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.
6. When done check for seasonings and serve.

Reviews

[CaraLynnie]

I really enjoyed these and so did my 2 1/2 year old. I used maple syrup instead of honey.

 

[PaulaG]

We really enjoyed these. They are lightly sweet and they reheat very well. These were served with Recipe #166192. The flavors were somewhat contrasting but worked well together.

 

[Annacia]

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.

 

[justcallmetoni]

The combination of flavors was really well balanced here and the fat that the dish was low in fat was a bonus. Loved how the smokey flavor of the cumin laced the syrup with support from the ginger and, in my case, Splenda brown sugar, In reading the recipe, I thought 1/2 pound of carrots per person seemed like a lot but 2 of us did indeed eat an entire pound (half recipe). My only real comment other than accolades was that the carrots were cooked to our satisfaction at 18 minutes, tender but with a little crisp to them. For those who don't like their veggies too soft, pay attention. Thanks!

 

[KelBel]

Wonderful sweet/spice carrots! Loved the cumin, ginger and honey together. A great variation of glazed carrots that will be made again and again! Thanks Jo!