Vegetable Recipe: Candied Carrots

Daily Press

A special treat especially welcome at the Sunday dinner table or with any springtime meal. The kids came up with this combination of flavors.


1 1/2 cups water
2 pounds carrots, sliced
2 cinnamon sticks or 1 1/2 tsp ground cinnamon (or to taste)
1 tsp ground cumin
1 tsp ground ginger
6 tbsp honey
4 tsp orange or lemon juice

Bring water to a boil in a large skillet
Add carrots, cinnamon, cumin and ginger.
Reduce heat, cover and simmer for 10-15 minutes until near-tender
Add honey and juice
Bring to a boil and continue boiling uncovered for 4 minutes or until liquid evaporates and carrots are tender

Copyright © 2018, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad