Although this recipe is sweet, it is also flavorful and spicy.Excellent with pot roast or cooked chicken in the oven…Oh, my.
| Prep Time: | 5 mins |
| Cook Time: | 45 mins |
| Total Time: | 50 mins |
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 pound baby carrots
- ½ onion, chopped
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon monosodium glutamate (MSG)
- 2 teaspoons garlic powder
- salt and pepper to taste
- 3 tablespoons honey
- 3 tablespoons butter, softened
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9×13 inch baking dish.
- Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper.
- Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.
Nutrition Facts
| Calories | 192 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 3 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 242 mg |
| Sugars | 16 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
3.24.22 I didn’t have baby carrots, so I cut up regular carrots to approximate that size. First thing I would change on this recipe is increase the temperature to 350ºF because at 45 minutes, they were not cooked through. Seemed odd to me to have 2 tablespoons vegetable oil to basically “lightly grease the bottom…” of the dish. I mixed up the seasonings, and they were really clumpy, for lack of a better word, once the Worcestershire sauce was mixed in. So I used cooking spray on the dish and then added the vegetable oil to the seasonings, topped the carrots with it, and gave it good stir. The other thing that I did was use Mike’s Hot Honey which kicked up the favor in a good way. We love carrots in this house but, honestly, I have many recipes that are ready to hit the table in far less time, and taste as good or better than this recipe. These carrots tasted OK, but I won’t be making again.
Made the recipe with no substitutes. It was very good and very tasty. Would not change anything.
This dish was the rave of our BBQ Chicken the entire family enjoyed the taste of each bite they took, this was given a 5 out of five star rating as far as cooking time and easy preparation goes. The balance between Hot and Spicy BBQ Chicken & the Sweet but yet Savory consumption of both created a tasteful experience we have never tried before it was a blast and truly enjoyable Thank You
I had many home grown carrots given to us that needed to be used. They worked quite well in this recipe without cooking them first. It was delicious!
They were wonderful. One of my Dad’s favorites.
These are amazing and so easy to make. I don’t use the MSG. I also don’t use baby carrots. I use regular carrots and cut them to the size of baby carrots. Definitely cover the pan when cooking. A great side dish that all the women in my family now make.
Just a tbls. of water is plenty
This dish tastes awesome with peanut butter, either chicken in peanut sauce or a peanut butter loaf. I did not use the MSG. At first the carrots did not get soft because I did not cover them. I covered them and put them back in the oven. They softened the way I like them after that.
I Added orange zest and ginger, Omitted the MSG and oregano and cooked on top of the stove on med-low.
This did not turn out good for me. It was very watery. I must have did something wrong. I followed the recipe except no MSG.
Yummy! I left out the MSG and they were still very good. This is a keeper!
I made these a few weeks aga and tonight I am making them again for company. These were very tasty. Even my kids gobbled them up….And not as sweet as they sound. A perfect mix of sweet and savory.
I can not even remember the last time my husband ate veggies….He actually ate 3 helpings…yes 3….thank you for this receipe
So delicious. I thought it was a weird combination of ingredients, but we were given around 15 pounds of carrots, and I needed to do SOMETHING with them, so I tried it. My mom is constantly asking me to make them again. She thought they were the best thing she ever tasted! I left the MSG out too and cut down on the oregano. I didn’t steam them first, b/c I didn’t want them soaking up all that water, but the baking time was considerably longer than 50 min. I doubled it though, so maybe that’s why. Making again for Christmas dinner. Thanks for sharing!
Fabulously differant! Followed recipe, except added a little brown sugar. Cooked maybe 10 minutes longer and covered halfway with foil. Felt they were drying out a bit. This will be a keeper.
Yum! I boiled carrots first and then cooked them in the skillet with all the rest of the ingredients. Substituted Karo dark syrup for honey and estimated ingredients, but awesome! And I do not even like carrots!!
I really enjoyed these carrots. They were very tasty, and simple. I followed the recipe exactly, except I omitted the MSG. I would definitely make them again.
I made this for Thanksgiving dinner. Did not use onions and used only 1 Tbls honey. Added a slight bit of red pepper flakes for added kick. They were fantastic and no leftovers. Would make again.
I had to do this on the stove (to much going on in the oven) but they turned out wonderful. I did leave out the onion and msg. I also used evoo instead of veg oil.
Followed receipe as is and it was soo yummy! The b/f thought it was great. Only thing is that I would cook the carrots a little bit longer so they are softer.
Overall great recipe, but didn’t quite turn out the way I wanted to. I used about 4 tablespoons honey, a tiny bit more vegetable oil, and baked it a bit longer to soften. That did the trick. Not only made a little glaze, but together the honey and flavors make a great sauce to pour over your main dish.