Becky Luigart-Stayner
8 servings (serving size: about 1/2 cup)

This simple side dish works with various meat main dishes, such as the Carbonnade à la Flamande  and Sweet Vermouth Chicken. This is an easy dish for a guest to bring, too.

How to Make It

Bring water to a boil in a medium saucepan. Add carrots; cook for 20 minutes or until tender. Drain well. Place carrots and remaining ingredients in a large bowl; toss gently.

Ratings & Reviews

user's Review

October 13, 2010
My grandchildren love this dish and that's worthy of 4 stars in and of itself!

mrmacrae73's Review

April 04, 2010
Overall, I found this recipe to be a little bland. I added a little cinnamon to give some flavor, but it didn't add much. Then I tried a little cumin and that brought it to life just a little. I will probably continue to try other carrot recipes in hopes to find one with more flavor.

LightestFan's Review

January 13, 2014

Eatwell94's Review

January 29, 2014

mja489's Review

April 06, 2013
quick and easy. I usually roast carrots, but was looking for something a little different. I used small globe carrots we grew in our garden, cutting the larger ones in half. They were very tasty.

jmcclintock's Review

October 31, 2013

seaside725's Review

April 22, 2012
It was easy enough to make, but I agree with the reader who said it was bland. There are many good recipes for honey glazed carrots, but this is not one of them.

Autumn0771's Review

May 10, 2012

bobsclock's Review

November 03, 2011
This is a go-to for me when I need a quick and tasty side. The flavor combination is delicious! This is also a very pretty dish! I always cut the recipe in half - it makes a lot!

jenuin's Review

January 06, 2012
Easy, tasty and healthy! My kind of cooking!!!