This recipe for cooked carrots is different from any I had ever made for my family, or that my mom made for our family when I was growing up, so a few years ago when I came across it in a Taste of Home cookbook, I gave it a try. The carrots are cooked until tender in a very subtle but, flavorful spicy honey-lemon mixture; perfect for spring and the Easter table. This dish would have been kid-friendly at our table when our son was growing up because he liked carrots, so if your kids do as well, you might give this simple recipe a try soon. Blessings...Recipe:
1-1/2 cups water
2 lbs. carrots, peeled and sliced 1/2-inch thick
2 cinnamon sticks (3-inches)
1 tsp. ground cumin
1 tsp. ground ginger
6 tbsps. honey
4 tsps. fresh lemon juice
1. Bring water to a boil in a large skillet; add carrots, cinnamon sticks, cumin and ginger. Reduce heat; cover and simmer 10 minutes.
2. Add honey and lemon juice. Bring to a boil. Boil, uncovered, for 4 minutes or until the liquid evaporates and the carrots are tender.
Yield: 6-8 servings
One 1/2-cup serving equals 78 calories
Note: The recipe can easily be cut in half with good results.
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