Grown-Up Candied Carrots

  • Yield servings

Honey and cumin give these carrots a complex flavor.

"Remember the candied carrots of our childhood? That dish was an array of carrots and marshmallows baked in a pan. It was sweet, but sugary-sweet. I had one grandma who used both corn syrup AND marshmallows. All the kids loved that. But I decided to develop a grown-up version of this favorite. The good part is, kids will love it too."


2/3 cup orange blossom honey (Note: you can use regular honey but this is better)
2 teaspoons kosher salt
2 pounds carrots, peeled and cut bite-sized on the bias
2 tablespoons cumin seed
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice


  1. Bring 1/2 cup water to a boil in a saucepan. Add honey, salt, and then stir. Add carrots. Cook for several minutes, stirring occasionally, until the liquid has mostly evaporated and the carrots are tender. Turn off heat.
  2. Add cumin, olive oil, and lemon juice and stir.

– Chuck Mallory, Chicago, Ill.



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