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Reviewed: Jun. 27, 2008

I read all the reviews on this recipe. It looked like a good idea, but I needed to stretch it for approx 30 people. I substituted baby carrots for the sliced carrots and because I couldn't get the lid off the honey, I dissolved brown sugar in the butter. It turned out delicious, none the less. I am making this for a community get-together, so I wanted to impress a few people........... I think this will do it.

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Margie S

	Cooking Level: Expert Home Town: Kokomo, Indiana, USA Living In: Mesa, Arizona, USA
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Reviewed: Feb. 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.

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Lisa K

	Cooking Level: Intermediate Living In: Appleton, Wisconsin, USA
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Reviewed: Jan. 3, 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.

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{ Heidi }

	Cooking Level: Intermediate Home Town: Wheaton, Illinois, USA Living In: Chicago, Illinois, USA
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Reviewed: Jan. 1, 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

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Linda

	Cooking Level: Expert Home Town: Hawkinsville, Georgia, USA
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Reviewed: Dec. 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.

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memomo

	Cooking Level: Intermediate Home Town: Renton, Washington, USA Living In: Eugene, Oregon, USA
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Reviewed: Dec. 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.

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mamalulu


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Reviewed: Dec. 11, 2007

Rave reviews when taking this to the pot luck, and it's so easy!

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laurie and andy


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Reviewed: Nov. 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.

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sueon

	Cooking Level: Intermediate Home Town: Spokane, Washington, USA
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Reviewed: Aug. 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!

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ENLOVEI7

	Cooking Level: Intermediate Home Town: Fitchburg, Massachusetts, USA Living In: Providence, Rhode Island, USA
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