Reviews (2)        Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: Unrated       10/14/2008   Great dish! I brought these for our Canadian Thanksgiving this past weekend and they were a hit with all ages. A great and easy way to make a memorable vegetable side dish. I used regular baby carrots (sliced in half vertically) and they needed to roast about 25 min. I also added about a tablespoon of fresh lemon juice.         Martha Stewart Member     Rating: Unrated       05/22/2008   Very nice side dish. I used regular carrots and cut them on the diagonal. The honey adds a nice flavor. I used whatever herb I had on hand as I did not have thyme and it was delicious.

Back to Curtis Stone’s Honey-Glazed Carrots All Reviews for Curtis Stone’s Honey-Glazed Carrots - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Curtis Stone’s Honey-Glazed Carrots Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 tablespoons butter 2 bunches heirloom carrots, peeled, trimmed and halved lengthwise 2 shallots, thinly sliced 1 large sprig fresh thyme, leaves only 2 tablespoons pure honey Coarse salt and freshly ground black pepper

Gallery Curtis Stone’s Honey-Glazed Carrots

Recipe Summary Servings: 6

Curtis Stone's Honey-Glazed Carrots

Curtis Stone’s Honey-Glazed Carrots

Curtis Stone’s Honey-Glazed Carrots

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 3 tablespoons butter 2 bunches heirloom carrots, peeled, trimmed and halved lengthwise 2 shallots, thinly sliced 1 large sprig fresh thyme, leaves only 2 tablespoons pure honey Coarse salt and freshly ground black pepper

Directions

Preheat oven to 400 degrees.

Melt butter in a medium roasting pan over medium heat. Add carrots, shallots, and thyme; toss to coat. Season with salt and pepper.

Transfer roasting pan to oven and roast, stirring occasionally, until carrots and shallots are tender, about 15 minutes.

Transfer roasting pan to stove over medium heat; add honey and toss to coat. Season with salt and pepper and serve immediately.

Reviews (2)

 Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       10/14/2008   Great dish! I brought these for our Canadian Thanksgiving this past weekend and they were a hit with all ages. A great and easy way to make a memorable vegetable side dish. I used regular baby carrots (sliced in half vertically) and they needed to roast about 25 min. I also added about a tablespoon of fresh lemon juice.         Martha Stewart Member     Rating: Unrated       05/22/2008   Very nice side dish. I used regular carrots and cut them on the diagonal. The honey adds a nice flavor. I used whatever herb I had on hand as I did not have thyme and it was delicious.

Reviews (2)

Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

  • 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       10/14/2008   Great dish! I brought these for our Canadian Thanksgiving this past weekend and they were a hit with all ages. A great and easy way to make a memorable vegetable side dish. I used regular baby carrots (sliced in half vertically) and they needed to roast about 25 min. I also added about a tablespoon of fresh lemon juice.  

Martha Stewart Member     Rating: Unrated       05/22/2008   Very nice side dish. I used regular carrots and cut them on the diagonal. The honey adds a nice flavor. I used whatever herb I had on hand as I did not have thyme and it was delicious.

    Martha Stewart Member

    Rating: Unrated 10/14/2008

Great dish! I brought these for our Canadian Thanksgiving this past weekend and they were a hit with all ages. A great and easy way to make a memorable vegetable side dish. I used regular baby carrots (sliced in half vertically) and they needed to roast about 25 min. I also added about a tablespoon of fresh lemon juice.

Rating: Unrated

Rating: Unrated 05/22/2008

Very nice side dish. I used regular carrots and cut them on the diagonal. The honey adds a nice flavor. I used whatever herb I had on hand as I did not have thyme and it was delicious.

All Reviews for Curtis Stone’s Honey-Glazed Carrots

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Curtis Stone’s Honey-Glazed Carrots

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest