Recipe by Lisa Schuster Altmiller
"Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!"
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1 (16 ounce) package
I'm the author of this recipe...I'm glad so many people are enjoying it. One thing I notice is that many reviewers are saying that 1/2 cup of butter makes too much sauce. It does make a lot of sauce, but the reason for us is that my family likes to dip their bread in the excess sauce to sop it up. Regardless, I'm happy to share one of my family's favorites with you!
not for me too sweet
YUMMY! After reviewing other notes..., I decided to decrease the amount of sauce - I used 3 T butter, 3 T Brown Sugar & 1 T honey with a dash of cinnamon... I steamed 1 pound of baby carrots since we like prefer our carrots a little less done for about 10 minutes and then tossed them in the sauce. They were delicious!
Big hit!! I did have to cook my carrots a little longer than 15 minutes...
This recipe never lets me down and goes great with any meal!
Everyone liked this. I doubled it, but it was too much liquid - would probably not use as much butter next time.
Really good! I used smaller baby carrots and halved the glaze, but there still was plenty to coat the carrots. Thanks for a simple recipe!
Great side dish! I used a steam in bag of baby carrots and cut the amount of topping in half and added some cinnamon and nutmeg.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Baby Carrots
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 210
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