Reviewed: Feb. 29, 2012

I'm not a big fan of honey so I used margarine and lite maple syrup and it was delicious! I make it often because it's so easy.

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Reviewer:

Paula B.

Reviewed: Oct. 30, 2011

Very good...very easy...took the amount of cooking time the recipe said....I never would have thought of putting dried cherries with carrots, but it was really good!

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Reviewer:

Martha and her daughter

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Cooking Level: Intermediate

Reviewed: May 13, 2011

Excellent modified! Like another reviewer, I did't have honey on hand so I used brown sugar. These were delicious. I would have never thought to combine these ingredients and my whole family ate them FIRST! It's a keeper.

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Reviewer:

Dawn

Reviewed: Feb. 16, 2011

We love carrots and used a nice local honey along with organic carrots, but this combo didn't work for us. The honey/butter sauce on the carrots was tasty but the cherries did not go with it for us. The sauce itself (cherries, honey, butter) was good by itself on spicy baked chicken. Very easy to prepare though.

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Reviewer:

SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

Reviewed: Feb. 10, 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!

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Reviewer:

Jan

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: East Lansing, Michigan, USA

Reviewed: Jan. 6, 2011

Absolutely delicious! my kids and husband even loved it! Will definitely make it again and again

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Reviewer:

mrae11

Reviewed: Dec. 12, 2010

These were really enjoyable for a holiday side dish! Too buttery to be an everyday thing, but everyone loved them!

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Reviewer:

Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

Reviewed: May 3, 2010

Really good! I used frozen cherries (less sugar and cheaper than dried.) I sliced the frozen cherries into 2 or 4 pieces and added them just like the recipe says. I would make it again.

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Reviewer:

AmyLLo

Reviewed: Mar. 8, 2010

I'm not typically a fan of cooked carrots but I wanted to find a side dish that I might enjoy and could attempt to get my 4 year old picky eater to taste. This was great. I loved it and my picky girl at them up! I did however modify the recipe a bit. We're not fans of dried cherries and they're very expensive. But we love craisins and my daughter eats them often so I used those instead. Perfect substitute.

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Reviewer:

KatyRawson

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Jan. 7, 2010

These are terrific. I used craisins and baby carrots to make this. Otherwise followed the recip exactly. this is a real keeper that I will be making often.

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