Reviewed: Apr. 27, 2009

I made this exactly as the recipe read but added 1 tsp. of ginger instead of 1/2 a tsp. We thought it was great. I had a request for the recipe. I think this would be great with pork or chicken.

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Reviewer:

Astrid Davidson

Cooking Level: Intermediate

Home Town: Prince Albert, Saskatchewan, Canada

Living In: Courtenay, British Columbia, Canada

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Reviewed: Aug. 28, 2008

Everyone thought this was delicious. I added some chili powder (curry would've been good but I didn't have any) per the reviews below. Also due to ingredients on hand, I substituted jam for honey and nutmeg for ginger. I had something else in the oven simultaneously, on 400, so I only baked the carrots for 20 minutes and they were a perfect consistency. Will definitely make again!

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Reviewer:

AJNYC

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: May 25, 2008

This was OK. I was looking for something to spice up my usual roasted carrots with s&p. I think it was too sweet. Carrots when roasted are pretty sweet on their own and so adding more was a little overkill. I'll search for something a little more savory to offset the sweet.

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Reviewer:

Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 8, 2008

By far the best vegetable dish I have had. It is definitely a crowd pleaser! I followed the recipe except I substituted raising for halved grapes. Very Tasty!

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Reviewed: Jan. 13, 2008

This dish is fantastic! My entire family of picky eaters rated it a 10, so I KNOW it's good. I followed the recipe exactly, though I used frozen sliced carrots and just cooked them about 5 minutes instead of 10 as the recipe says. It's easy, elegant, and best of all, tastes great!

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