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My review
Sweet Baby Carrots
Lisa Altmiller
"Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!"
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Ingredients
25 m servings 402 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes
Nutrition Facts
Per Serving: 402 calories; 23.3 g fat; 50.7 g carbohydrates; 1.4 g protein; 61 mg cholesterol; 249 mg sodium. Full nutrition
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Reviews
Read all reviews 260366 Ratings
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Most helpful positive review
1/22/2010
I'm the author of this recipe...I'm glad so many people are enjoying it. One thing I notice is that many reviewers are saying that 1/2 cup of butter makes too much sauce. It does make a lot of...
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1/22/2010
I'm the author of this recipe...I'm glad so many people are enjoying it. One thing I notice is that many reviewers are saying that 1/2 cup of butter makes too much sauce. It does make a lot of...
8/12/2010
YUMMY! After reviewing other notes..., I decided to decrease the amount of sauce - I used 3 T butter, 3 T Brown Sugar & 1 T honey with a dash of cinnamon... I steamed 1 pound of baby carrots si...
4/17/2009
Everyone liked this. I doubled it, but it was too much liquid - would probably not use as much butter next time.
10/23/2009
Great side dish! I used a steam in bag of baby carrots and cut the amount of topping in half and added some cinnamon and nutmeg.
4/8/2009
Really good! I used smaller baby carrots and halved the glaze, but there still was plenty to coat the carrots. Thanks for a simple recipe!
11/14/2009
Great flavor. As some other posters noted, this does make a lot of sauce for the amount of carrots. Next time I will halve the amount of sauce so less butter is wasted in the bottom of the pot a...
11/8/2009
I normally use butter and brown sugar, but the added honey was a nice touch. Definitely a keeper! Enjoyed!!