Reviewed: Nov. 18, 2009

this was better than i expected, and reallly delicious!! i didn't have any honey so i used brown sugar. i will be making this dish regularly from now on. the carrots were delicious and not lost in the sauce flavors.

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serenelooney

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Reviewed: Oct. 25, 2009

My family loved them. easy

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RHEA1

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Oct. 10, 2009

I found these mediocre. I used frozen baby carrots and boiled them for ten minutes before baking. I left out the MSG (why on earth would anyone add that to their food when we should be avoiding it like the plague?!) and cut the 3 T. butter to 1 T. olive oil.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Sep. 1, 2009

This is very yummy and I loathe cooked carrots. I steamed the carrots for about 15-20 minutes and then baked them for another 25 minutes or so. Interestingly, my daughter that loves cooked carrots did not like this recipe. Will definately cook again.

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Leonda58

Cooking Level: Expert

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Reviewed: Aug. 23, 2009

Very good and easy!

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busymom2three

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Reviewed: May 9, 2009

Maybe I did something wrong, but I didn't like these at all, and I loved cooked carrots. They never got soft. I may try it again and boil them for a while before baking. Also, I used a stoneware 9x13, and things do take longer to bake in that, but I just was not happy w. the end result.

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Tiina

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Reviewed: Apr. 22, 2009

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.

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 23, 2009

these were awful

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mich233

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Reviewed: Mar. 16, 2009

very nice receipe, ate it all,,could have used more onion thats all cookong time was longer than stated but worth it

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jketron8

Cooking Level: Expert

Home Town: Norton, Virginia, USA

Living In: Kingsport, Tennessee, USA

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Reviewed: Mar. 8, 2009

This recipe was good. I made it lower cal by omitting the veggie oil, using 1 tablespoon olive oil, 1 table spoon butter, and 1 table spoon of honey. I steamed the carrots in chicken broth prior to baking them.

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JessieRocs@aol.com

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Reviewed: Feb. 24, 2009

My family loved it, even my kids who normally don't like glazed carrots. This recipe has the right amount of sweet and savory to make it delicious. This is definitely a keeper. Thanks!

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BETHZK

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Reviewed: Feb. 23, 2009

This had a good flavor. However, I did not follow previous reviewers advice and precook the carrots. Big mistake. My carrots came out rather hard even after extending the cooking time. I will make this again however, I will precook the carrots before adding the onions and spices and slipping them in the oven.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Feb. 22, 2009

this is coming from a gal that hates carrots. yummo. i bought the teeny tiny carrots. left out the MSG. why do we need that? dunno. i steamed the carrots first. then put into oven with real garlic not powdered. after i put the honey and butter on it i put it back in 350 degree oven for about 10 minutes. otherwise it there would have been too much liquid. will be making this again.

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stinkabinka

Cooking Level: Expert

Home Town: Wright City, Missouri, USA

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Reviewed: Feb. 22, 2009

You can leave out everything except the oil, salt and pepper, and honey butter. Or try putting on butter and brown suger during the last 10-15 minutes and that will give you a great sweet glaze.

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Sandy

Cooking Level: Expert

Home Town: Charleston, West Virginia, USA

Living In: Debary, Florida, USA

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Reviewed: Jan. 11, 2009

These were great, although I didn't add msg (I wasn't as scandalized by the suggestion as some other seemed to be and just replaced it with salt). That was the only change I made. I don't quite see how you'd even get anything remotely similar to this flavor by using canned carrots or microwaving them, although I could see boiling them first ... but probably wouldn't because that would just be one more pot to clean and I'm never about making more dirty dishes than necessary!!

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QUIDDITY

Cooking Level: Expert

Home Town: Xenia, Ohio, USA

Living In: Parker, Colorado, USA

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Reviewed: Jan. 8, 2009

Made these without the MSG and I always use fresh garlic - never garlic powder. I also used canned organic carrots and made them on the stovetop in a saucepan for quick preparation. They were a great twist on a carrot side dish.

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RedheadedMama

Cooking Level: Intermediate

Home Town: Monticello, Arkansas, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Nov. 20, 2008

way too much liquid, never glazed at all. Way too much seasoning, I was hopeing for a sweet glaze and this just tasted awful. Followed the recipe exact. Will never try again.

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Jess

Cooking Level: Expert

Home Town: Willmar, Minnesota, USA

Living In: Raymond, Minnesota, USA

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Reviewed: Nov. 17, 2008

Not bad, but just okay. I did them in the microwave. Maybe I was missing out on the roasted flavor that might have come from doing it in the oven.

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WingedBook

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

These are delicious! I could have eaten a lot more so I guess that means I'll be fixing them again... I did pre-cook the carrots a bit by boiling them, but roasting to finish cooking yields a much better result, both in taste and in appearance (in my opinion).

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