47 Ratings
  • 5 star values: 26
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 1

Carrots glazed with honey with the tart addition of dried cherries. Dried cranberries can also be used. Even carrot haters like this.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Bring one inch of water in a medium saucepan to a boil. Add carrots and cook until tender, about 10 minutes. Drain and set aside.

  • In the same pan, melt the butter over medium heat. Stir in the honey until dissolved. Add the cherries and simmer over low heat for one minute. Remove from heat and stir in carrots until completely coated.

Nutrition Facts

142 calories; 6 g total fat; 15 mg cholesterol; 105 mg sodium. 21.6 g carbohydrates; 1.4 g protein; Full Nutrition


Reviews (29)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/27/2011
Great recipe but decrease the butter AND use a strong-tasting honey. Got lots of positive comments and requests for the recipe. Start with: Good-tasting carrots. (usually large organic...baby carrots ok too just more casual.); Alfalfa or buckwheat honey (you'll never go back to clover or wildflower honey); Michigan cherries craisins and cranberries are all good. Prefer no sugar or other chemicals added. (Carrots are sweet enough; just want the cherry taste.) This recipe is for about a pound of carrots. I cut the large carrots into 2" slices then sliced them into quarters. If the carrot is really big into six slices. They end up like mouth-size carrot sticks. Two pounds can be prepared in 10 minutes. The less butter the better. (we hardly ever use it) The recipe "as is" feels like I'm eating butter. So at least half it. The stronger-tasting honey is more for flavor than sweetener. We LOVE this!
(31)

Most helpful critical review

Rating: 2 stars
01/03/2008
I love carrots but I thought this would be a nice change from the ordinary. I used Craisins instead of dried cherries but I still found this dish too sweet. I think next time I'll cut back on the amount of honey. Though I agree for the carrot haters I think this dish would appeal to them.
(10)
47 Ratings
  • 5 star values: 26
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 1
Rating: 5 stars
08/27/2011
Great recipe but decrease the butter AND use a strong-tasting honey. Got lots of positive comments and requests for the recipe. Start with: Good-tasting carrots. (usually large organic...baby carrots ok too just more casual.); Alfalfa or buckwheat honey (you'll never go back to clover or wildflower honey); Michigan cherries craisins and cranberries are all good. Prefer no sugar or other chemicals added. (Carrots are sweet enough; just want the cherry taste.) This recipe is for about a pound of carrots. I cut the large carrots into 2" slices then sliced them into quarters. If the carrot is really big into six slices. They end up like mouth-size carrot sticks. Two pounds can be prepared in 10 minutes. The less butter the better. (we hardly ever use it) The recipe "as is" feels like I'm eating butter. So at least half it. The stronger-tasting honey is more for flavor than sweetener. We LOVE this!
(31)
Rating: 5 stars
11/15/2007
Normally I don't like carrots in any form and my husband only likes them raw. Not cooked. So we very rarely have carrots in the house because he is the only one who eats them. That is changing with this recipe. I am eating these as I write this--I might have to make a second batch for him when he gets home. Thanks for a great recipe!! I made it like written came out great. I forgot I subbed cranberries as I did not have cherries.
(20)
Rating: 5 stars
08/31/2007
I haven't been eating my veggies lately. Tried this recipe very good. Used craisins and didn't have honey so used brown sugar. Yum. Also I don't like cooked veggies so much so I just melted the butter and sugar added the craisins. I let that cook into a sauce and just tossed the baby carrots in the sauce. Not sickening sweet at all nice compliment to the carrots. Definitely will make again!
(20)
Rating: 4 stars
01/02/2008
I tried this recipe before Christmas to see if I wanted to serve it with Christmas dinner. The carrots and flavor were delicious but the dried cherries I bought turned out to be stale with a strange flavor. Ruined the dish. What a disappointment. No reflection on the recipe. Unfortunately good dried cherries are hard to find in small southern towns. The prepackaged ones have too much artificial junk in them and are too sweet. I bought enough to make this dish for Christmas and sadly had to throw them away. I hope to find some great cherries and try again. Anyone have any suggestions on how to be sure dried cherries are not too old? Thanks. Linda
(13)
Rating: 2 stars
01/03/2008
I love carrots but I thought this would be a nice change from the ordinary. I used Craisins instead of dried cherries but I still found this dish too sweet. I think next time I'll cut back on the amount of honey. Though I agree for the carrot haters I think this dish would appeal to them.
(10)
Rating: 4 stars
12/29/2007
This turned out fine and it was certainly a breeze to make. The combination of carrots honey and cherries was a winner. Next time I'll be adding a little more honey and coarsely chopping the cherries so that every bite is packed with flavors.
(8)
Rating: 5 stars
02/27/2008
I'm always looking for a simple side dish that is also full flavored. This dish met all the criteria since it was both quick and tasty. I will make this over and over.
(7)
Rating: 5 stars
12/11/2007
Rave reviews when taking this to the pot luck and it's so easy!
(7)
Rating: 3 stars
12/12/2007
I like carrots but this was altogether too sweet for me. Ah well. I may try to make it again without the honey.
(6)