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Honey Glazed Vegetable Kabobs
Source: dLife

Carrot and Pepper Kabobs topped with a delicious honey glaze.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 42.7
Total Carbs 4.8 g
Dietary Fiber 1.5 g
Sugars 2.2 g
Total Fat 2.5 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 75.9 mg
Protein 0.8 g
Sodium 19.6 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  medium carrots
1 tsp  curry powder
1 tsp  cumin seeds
0 1/4 tsp  ground turmeric
0 1/4 tsp  ground cayenne (red pepper)
3 tbsp  fresh lemon juice
1 tbsp  extra virgin olive oil
1 each  chopped green bell peppers
1 each  medium red bell peppers
1 tbsp  honey
1 tbsp  sesame seeds
  1. Combine the carrots, 1 cup water, curry, cumin, turmeric, cayenne and lemon juice in a medium-size nonstick skillet. Simmer covered for 15 minutes.
  2. Add the peppers; stir. Cover and simmer 5 minutes, or until the carrots are fork tender. Remove the vegetables with a slotted spoon making sure to keep the water in the pan.
  3. Add the honey and oil to the pan and simmer uncovered, stirring occasionally around the edges with a heat-stable rubber spatula until the liquid reduces by at least one-half.
  4. Drizzle the sauce over the vegetables; sprinkle with sesame seeds and toss. Chill.
  5. Place one piece each of red pepper, carrot, and green pepper on each toothpick (in that order for optimal presentation).

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