Reviewed: Feb. 12, 2006

Very good and easy.

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Reviewed: Feb. 11, 2006

The taste wasy quite good. I cooked them about 5 minutes longer than the recipe called for but they were still pretty crunchy. I would definately cook them for longer before adding the other ingredients so that they aren't so crunchy. Otherwise, quite tasty.

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Feb. 6, 2006

I hate to give bad reviews but I wouldn't want to lead anyone to believe these are great. I read reviews and decided to cover while I sauteed. I measured everything, set timer, and half way through could see they were going to be dry so I added just a splash of lemon flavored bottled water (also hoping it would add something)...it really didn't 'bring it up a notch' but after 10 min. they were done to my liking...not mushy not crunchy. I added the balsamic and could see it running around in what seemed to be the little bit of the 1tbsp. oil that was left. I tried doing a 'balsamic reduction' hoping that it would stick to the carrots (as also mentioned in the reviews). What I ended up with were carrots and a few drops of balsamic oily mixture in the bottom of the pan. I had to add some salt and added a hint of cinnamon. I guess it is a good thing I like carrots since I will be the only one eating them. Hubby won't touch them. Back to search for another side dish. All is not lost; barely any fat, healthy, and loaded with B-carotene; thus the 2 stars.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 26, 2006

only okay...

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Valerie

Cooking Level: Expert

Living In: Santa Maria, California, USA

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Reviewed: Jan. 15, 2006

I'd like to give this 4 1/2 stars. My husband usually won't eat carrots, but he really liked these, even going back for seconds! My five year old, though, generally loves carrots and really did not like these. I think that next time I'll replace the vinegar with OJ for her and see if it goes over better. We will definitely be eating these again!

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ASHBETH

Cooking Level: Expert

Living In: Lexington Park, Maryland, USA

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Reviewed: Jan. 15, 2006

I modified for my own personal taste: Cooked in micro for about six minutes to soften carrots, used less oil, and used a little more brown sugar. I will cook again. Maybe next time try them with butter. A keeper.

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Cooker

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 4, 2006

Very nice! i followed others advice on boiling the carrots for awhile. It helps to soften the carrots and allowed the flavor to infuse much easier. 2 thumbs up!

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chocolatebabe

Cooking Level: Intermediate

Home Town: Kota Kinabalu, Sabah, Malaysia

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 18, 2005

My son and I don't like balsamic, but my husband loves it. I made this recipe to be nice, but instead of letting the carrots sit in the leftover balsamic forever, I let them sit for a few minutes and drained the rest out. The carrots were wonderful! They weren't overly dry (which I think they would have been otherwise.)

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SUNKISSEDRAIN

Home Town: Wichita, Kansas, USA

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Reviewed: Dec. 13, 2005

I made this the other night, with another all recipie that I had Grilled Salmon I. It complemented the fish really well and I would say make it for any side dish as well. It was easy and very quick to make.

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EXJUNE

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 9, 2005

I didn't like this at all!! Way to vinegar'y for my taste. My sister didn't like it either...

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shawna

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Reviewed: Nov. 14, 2005

I steamed the carrots to soften them up and it was really delicious! I used butter instead of olive oil and dark brown sugar. Will definitely make again!

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AMORXOXO

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Nov. 6, 2005

This was a good variation to steamed carrots. I boiled them for about 2 minutes first and then followed the recipe. I used a pepper balsamic vinegar which gave it a subtle kick. I also added a squirt of maple syrup. Nice change for carrots, will make again.

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BKcook

Cooking Level: Beginning

Home Town: Bethlehem, Pennsylvania, USA

Living In: Parkville, Maryland, USA

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Reviewed: Nov. 1, 2005

Very yummy!

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Niki

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Nepean, Ontario, Canada

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Reviewed: Oct. 2, 2005

Good, but I think I will use more glaze next time to really get a strong flavor. Easy though.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Sep. 29, 2005

I added cinnamon to this recipe and it was delicious!

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Danielle

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Reviewed: Sep. 14, 2005

This recipe turned out pretty good. Nice for a different twist on carrots. I added a bit more brown sugar and balsamic than called for.

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GENIELIN

Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 15, 2005

Children, and some adults have not liked it!

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selhull

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Reviewed: Jul. 27, 2005

I took some others advice and boiled the carrots first, then added onion slivers. Makes for a great side dish. We loved it.

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blackbird160

Cooking Level: Expert

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Reviewed: Jul. 19, 2005

A lovely sweet side dish to my turkey. My guests were convinced I had honey on the carrots. They loved them and they didn't last long on the dinner table either.

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