Honey Glazed Carrots Recipe - Allrecipes.com
Honey Glazed Carrots Recipe
  • READY IN 50 mins

Honey Glazed Carrots

Recipe by  

"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 Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    45 mins

    50 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2007

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!

Most Helpful Critical Review
Jul 24, 2003

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

Oct 13, 2003

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.

Jan 13, 2008

Made without the MSG and was pretty tasty

May 06, 2007

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

Jul 24, 2003

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!

Mar 26, 2008

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.

Nov 03, 2010

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.


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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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