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Nutrition Facts
Serving Size 1 (170g) Recipe makes 4 servings
Calories 213
Calories from Fat 54		(25%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 125mg		5%
Potassium 424mg		12%
Total Carbohydrate 41.8g		13%
	Dietary Fiber 3.2g	12%
	Sugars 35.8g
Protein 1.2g		2%
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Honey Glazed Carrots

Recipe #52392 | 35 min | 5 min prep | add private note

⁽³³⁾ RATE IT NOW Print Recipe

By: Kikimony
Jan 27, 2003

SERVES 4 -6 (change servings and units)

Ingredients

1 lb peeled sliced carrot
1/4 cup honey
1/4 cup water
1/4 cup brown sugar
2 tablespoons butter
1 dash cinnamon

Directions

1
Boil carrots in boiling water, covered, until almost done, they should be slightly firm.
2
In the meantime, combine honey, water and brown sugar in a saucepan.
3
Bring to boil and reduce by half until thick and syrupy, about 15 minutes.
4
Drain carrots, add butter, mix until melted.
5
Add honey mix and cinnamon; stir gently and cook on low for about 5 minutes.

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Featured Reviews for This Recipe

From: Chef #709527

On Apr 23, 2009

I love carrots and this one sounded so good I had to try it on my family for Easter. They loved these and asked that they be added to our menu for every holiday. Now, that's quite a compliment! Thank you for sharing Kikimony! Your carrots made our Easter dinner better than usual!

0 people found this review helpful

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From: buddy3229

On Feb 20, 2009

Yummers! Made these with Christmas dinner and they were perfection. They were the first side dish gone.

0 people found this review helpful

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From: Cindy Lynn

On Feb 28, 2003

These were really delicious. They were a little too juicy, rather than just glazed. I had reduced the syrup to half as stated in the recipe, but the carrots seemed to generate more 'juice' after being drained while they were cooking the final 5 minutes. I considered cooking them down a little more, but opted against that as I didn't want them to get mushy. Next time I will cook the syrup down more to a candy (soft-crack) stage I think. Otherwise, they tasted marvelous! Thank you for a really good recipe Steph!!!

3 people found this review helpful

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From: TamBAM!

On Dec 8, 2004

Served these carrots with Thanksgiving feast and they were a big hit. I would have preferred a thicker glaze and next time will cut back on the water, but the flavor was all there. They are really good! Will make again! Thanks!

2 people found this review helpful

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Read all 33 reviews