*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 down on the cooking time. And then I put everything in the oven and baked until the carrots were tender and coated with the sauce. I left out the MSG. Thanks Veronica for the great recipe!
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 (NOT yams), butter, and cream.
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 sauce was great. We mixed some of it in our pork chop and potato meal - making the maindish even better. Still not a single carrot left and my daughter raved about them. Thanks Veronica!
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 crunchy. Would make again though only next time will boil carrots for a few minutes first.