Reviewed: Jan. 30, 2009

I gave it four stars because the balsamic made the carrots a little too tart for my taste buds. Added 1 tsp of honey & it was delish!

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A.Meyer

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Reviewed: Jan. 23, 2009

The carrots were "alright" I liked them, but they were definitely not spectacular. If I make them again, I will use butter instead of olive oil, and slighly less balsamic vinegar, and a little more sugar...it was a nice change of pace, but not something that I would make very often. I normally love balsamic vinegar, but this just didn't do it for me.

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Tahna

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Not a huge fan, and I LOVE glazed carrots and basalmic. I guess I just don't like them together.

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Nick

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Reviewed: Dec. 29, 2008

This recipe gave very delicious, tender (but not mushy) carrots. the flavor was good and not over powering, and the cooking process was very simple. I will definitely be making this recipe again.

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HITTLETS

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 21, 2008

I made this with snap peas instead, and cut the sugar to 1tsp. since my mom doesn't like sweet vegetables, and they turned out really well. Good combo of flavors and easy to whip up.

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Laine

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Reviewed: Dec. 8, 2008

Really good - it's much easier though if you bake at 400 degrees for 35 minutes. The carrots come out very tender and you don't have to waste the time or space on top of the stove.

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NGIBSON1

Home Town: Hawkins, Texas, USA

Living In: Providence Village, Texas, USA

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Reviewed: Dec. 1, 2008

I made these on Thanksgiving as a nice alternative to honey glazed carrots. They have a nice sweet but tangy taste. To cut down on time and hassle I just used a bag of steamed carrot instead. This ommitted the need for olive oil and they tasted great.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Nov. 30, 2008

5 cups carrots 4 tbsp maple syrup 2 tbsp balsamic vinegar pinch lemon pinch salt pinch pepper 1 tsp parsley chopped * boil carrots 10 m, drain * add salt, oil 3 m * add rest mixture 15 m * add parsley

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summer

Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

Living In: San Francisco, California, USA

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Reviewed: Nov. 22, 2008

this recipe was devoured by all of our family for a sunday dinner, very good and tasty, not too heavy on the balsamic which was good. Nice touch!!!

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mariefnp1

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Nov. 21, 2008

I double the glaze.have made this for Thanksgiving the past three years and always a huge hit!!

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StephD

Cooking Level: Expert

Home Town: Munroe Falls, Ohio, USA

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Reviewed: Oct. 29, 2008

I hate giving bad reviews because taste is so subjective but 3 out of 3 of us didn't like these.

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Oct. 17, 2008

This recipe is special. Carrots tend to be bland - the balsamic gives it a lift. I've made this recipe on a number of occasions and each time hardly any leftovers, hence the 5 stars.

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Rosalind

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Reviewed: Oct. 12, 2008

Flavor was good, but I wish I would have listened to my instincts and boiled or steamed the carrots first. I'll do that next time, though. Yum!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 16, 2008

Excellent side dish for a roast! I baked the carrots in the oven instead - at is much easier to leave them in the oven to do all the work. I rubbed the carrots with the olive oil and baked in a foil lined dish at 400 degrees for 30 minutes; added the balsamic vinegar and brown sugar at the end and cooked an additional 10 minutes. Easy and delicious (nothing extraordinary though).

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Aug. 16, 2008

After reading the reviews I made the following adjustment: Pre boiled the carrots and then followed the recipe exactly. These were great tasting! My husband was in full agreement that this is a five star recipe. This is a great way to change up the boredom of plain old carrots. Thanks, Harry for a great recipe.

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Grancooks

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jun. 18, 2008

After reading all the reviews, I decided to steam the carrots first. I thought this recipe was different but tasty.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Jun. 8, 2008

We didn't care for the flavor. The carrots tasted more like pickled carrots. I followed the recipe to a tee.

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carol

Cooking Level: Intermediate

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Reviewed: May 16, 2008

delicious, just gave it 4 stars because the cooking time was off. i'd say on the stovetop it could take between 15 and 25 minutes. might try steaming in the microwave first next time.

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RobynHG

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Reviewed: May 14, 2008

As written these carrots were too sweet for us, also not cooked enough using the time given. The second time I made them I started by microwaving them with a little water for 4 min, covered. Then I drained the water off and put them in a skillet with: 1 T. olive oil, 2 T. balsamic, zest of 1 orange, and a dash of salt. I heated them through until the balsamic had evaporated.... delicious!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Apr. 29, 2008

One of the only veggies my husband will eat is carrots. I made him these to change it up a little bit from regular steamed carrots and he loved them! I have made them several times.

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