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Honey Glazed Carrots

JBSRONNIE

"This recipe is sweet but full of flavor and spice...Goes great with pot roast or oven baked chicken...Yum Yum"
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Ingredients

50 m servings 192 cals
Original recipe yields 5 servings (4 to 6 servings)

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Directions

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9x13 inch baking dish.
  2. Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper.
  3. Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 192 calories; 12.5 g fat; 20.2 g carbohydrates; 1 g protein; 18 mg cholesterol; 242 mg sodium. Full nutrition

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Reviews

Read all reviews 86
  1. 105 Ratings

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Most helpful positive review

I was looking for a carrot side dish and when I saw the great reviews from Linda McLean and thequalitycookdotcom I knew this was a good one. Thanks guys! I did steam the carrots first to cut d...

Most helpful critical review

I didn't find the taste all that pleasing. Would not make again.

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I was looking for a carrot side dish and when I saw the great reviews from Linda McLean and thequalitycookdotcom I knew this was a good one. Thanks guys! I did steam the carrots first to cut d...

These roasted carrots with honey butter are worth the wait. So scrumptious and flavorful. I'd double the recipe because they reheat very well. They also taste great with mashed sweet potatoes (N...

I didn't find the taste all that pleasing. Would not make again.

Made without the MSG and was pretty tasty

I took another reviewers advice and steamed these first to cut down on cooking time...left out the MSG and oregano...the family loved these thanks for a great side dish

My only disapointment with this recipe is that it never "glazed" like I had hoped. The sauce this produced never really stuck to the carrots so the carrots themselves tasted kinda plain but the ...

Delicious way to prepare carrots, and they were a great match for the pork tenderloin I had made. Thanks for the recipe, I will most definitely make them again.

I had to do this on the stove (to much going on in the oven) but they turned out wonderful. I did leave out the onion and msg. I also used evoo instead of veg oil.

This took forever to cook. Had to adjust oven temperature to 400 degrees. After over an hour we finally had to pull it out and go ahead and eat. The sauce was good, but the carrots were still cr...