8 Reviews

Annacia these carrots are the bomb. So much flavor, tender and perfectly seasoned. I really enjoyed the nutmeg and honey in this dish. I used vegetable stock and omitted the almonds because of my dh's allergy. These little gems were sooo good, not overly sweet. Thanks for sharing a great way to make my favorite vegetable. Made for NA/ME

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Baby Kato October 11, 2012

This is going directly into my Best of 2011 Cookbook. My whole family gobbled these carrots right up. The flavor is wonderful and I enjoyed the added crunch from the almonds (I used slivered almonds, since that is what I had on hand). I will make these carrots often! Thank you. :)

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LifeIsGood March 12, 2011

These carrots are great! I had everything I needed and they were really quick and easy to put together.....the only thing, I forgot to add the almonds (left the butter out on purpose to cut fat). But they were great cooked the way I did! Thanks for sharing!

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breezermom October 13, 2010

Annacia these carrots are so good. Love the way the honey glazed them and the addition of the chicken broth really added flavor to one of my favorite veggies. I did leave out the almonds to cut some of the calories and really didn't miss them at all but see where they would add to the recipe. Thanks so much for sharing. Cooking time was spot on. Made for WTTM Tag Game :)

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~Nimz~ July 12, 2009

I can never have enough ways to freshen up the carrots on our plate and this is for certain going into the rotation. It wasn't too sweet which is what I sometimes worry about with honey and carrots. Thanks!. Made for Market tag.

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Sarah_Jayne March 25, 2009

A bright spot on our table tonight in both color and flavor! Sweet on first taste, then a little spicy afterward. Made for Photo Tag Nov 2008.

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Lavender Lynn November 21, 2008

I used frozen crinkle-cut carrots (I let them thaw a bit before cooking) and it worked out great. This is the best way to serve a simple side of carrots. THe flavor is not too sweet and has a peppery finish.

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Cakeflake November 18, 2008

Oh my Annacia - this recipe is going into my permanent cookbook to use over and over. I used veggie stock as I was afraid the chicken stock would leave too much background flavor. I LOVE the addition of the nutmeg and almonds. This was a HUGE hit with the family and even my GS ate his cooked carrots. I'm using this for our Thanksgiving dinner this year - it will be a hit for sure! :) Thanks for sharing. Made in honor of your Tic Tac Toe win in Safari Cooking Club!

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HokiesMom November 09, 2008
Almond Honey Carrots