Carrots with Dried Cherries

Carrots with Dried Cherries

28 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Samitestar
Recipe by  Samitestar

“Carrots glazed with honey with the tart addition of dried cherries. Dried cranberries can also be used. Even carrot haters like this.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

Directions

  1. Bring one inch of water in a medium saucepan to a boil. Add carrots and cook until tender, about 10 minutes. Drain and set aside.
  2. In the same pan, melt the butter over medium heat. Stir in the honey until dissolved. Add the cherries and simmer over low heat for one minute. Remove from heat and stir in carrots until completely coated.

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Reviews (28)

Rate This Recipe
Jan
30

Jan

Great recipe, but decrease the butter AND use a strong-tasting honey. Got lots of positive comments and requests for the recipe. Start with: Good-tasting carrots. (usually large organic...baby carrots ok, too, just more casual.); Alfalfa or buckwheat honey (you'll never go back to clover or wildflower honey); Michigan cherries, craisins and cranberries are all good. Prefer no sugar or other chemicals added. (Carrots are sweet enough; just want the cherry taste.) This recipe is for about a pound of carrots. I cut the large carrots into 2" slices then sliced them into quarters. If the carrot is really big, into six slices. They end up like mouth-size carrot sticks. Two pounds can be prepared in 10 minutes. The less butter the better. (we hardly ever use it) The recipe "as is" feels like I'm eating butter. So at least half it. The stronger-tasting honey is more for flavor than sweetener. We LOVE this!

ENLOVEI7
20

ENLOVEI7

I haven't been eating my veggies lately. Tried this recipe, very good. Used craisins and didn't have honey so used brown sugar. Yum. Also, I don't like cooked veggies so much so I just melted the butter and sugar, added the craisins. I let that cook into a sauce and just tossed the baby carrots in the sauce. Not sickening sweet at all, nice compliment to the carrots. Definitely will make again!

sueon
19

sueon

Normally I don't like carrots, in any form, and my husband only likes them raw. Not cooked. So we very rarely have carrots in the house, because he is the only one who eats them. That is changing with this recipe. I am eating these as I write this--I might have to make a second batch for him when he gets home. Thanks for a great recipe!! I made it like written, came out great. I forgot, I subbed cranberries as I did not have cherries.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 142 cal
  • 7%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 21.6 g
  • 7%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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