Reviewed: Mar. 2, 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!

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39 users found this review helpful

Reviewer:

cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

Reviewed: Dec. 3, 2000

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

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30 users found this review helpful

Reviewer:

Rebslo

Reviewed: Apr. 3, 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.

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27 users found this review helpful

Reviewer:

WINNONA

Cooking Level: Professional

Home Town: Costa Mesa, California, USA

Living In: Laguna Beach, California, USA

Reviewed: Jan. 13, 2008

Made without the MSG and was pretty tasty

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21 users found this review helpful

Reviewer:

Caz

Cooking Level: Intermediate

Reviewed: May 6, 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

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18 users found this review helpful

Reviewer:

1 busy momma

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

Reviewed: Jun. 8, 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!

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17 users found this review helpful

Reviewer:

DREGINEK

Reviewed: Mar. 1, 2007

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.

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13 users found this review helpful

Reviewer:

Chikee

Cooking Level: Intermediate

Reviewed: Nov. 3, 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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8 users found this review helpful

Reviewer:

HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

Reviewed: Feb. 19, 2011

Yum! I boiled carrots first and then cooked them in the skillet with all the rest of the ingredients. Substituted Karo dark syrup for honey and estimated ingredients, but awesome! And I do not even like carrots!!

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7 users found this review helpful

Reviewer:

eshokie

Home Town: Parksley, Virginia, USA

Living In: Charleston, South Carolina, USA

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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7 users found this review helpful