By Annacia on October 30, 2008
Photo by Lavender Lynn
Photo by Lavender Lynn
"Colourful carrots brighten tables any time of year, especially when accented with nuts and honey."
Serving Size: 1 (127 g)
Servings Per Recipe: 6
"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"
"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. :)"
"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!"
"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 :)"
"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."
"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."
"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."
"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!"