Reviewed: Sep. 29, 2008

This recipe was good. I Would make again, although would use much less onion.

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Pam from L.I.

Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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Reviewed: Mar. 24, 2008

I think this recipe needs a bit of tweaking. The first time I made it exactly as the recipe states and it had way too many onions and it lacked something. Second time I chopped the onion smaller (and only used 1 large Vidalia), and after taste-testing, added some brown sugar (only about 1TB or so. I like it much better this way, and it was much more acceptable to my husband and kids.

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SOPHIELEE

Cooking Level: Beginning

Home Town: Killingworth, Connecticut, USA

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Reviewed: Jan. 31, 2008

I unfortunately did not like these. My husband wasn't too fond of them either. I followed the recipe exactly, but they tasted pretty bland. However, it did make a nice looking dish.

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JENBON

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Reviewed: Jan. 27, 2008

Oh my....this was divine! I tasted these carrots at a catered event and fell in love with them. After searching thru the site for what appeared to be a close match, I made these tonight. This was what I was looking for! I did add a little extra sugar and honey because I wanted the sweetness, but that was just for personal preference. To speed up the cooking time while the carrots were simmering in the water w/boullion I was already sauteing the onions in another skillet. It made for more dishes, but it was faster.

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CARRIEMC

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

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Reviewed: Jan. 15, 2008

I can take or leave cooked carrots, but I thought I'd give these a try. They were really good! My husband thought they were restaurant quality. They were a little time consuming, though. I would suggest preparing them with a meatloaf or roast, or other easy meat that you prepare ahead and stick in the oven for a while. Then you'll have the free time to make the carrots.

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Mom of six

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 9, 2008

Made these over the Christmas holiday, I thought they were really good, and I can assure you none of them went to waste.

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James Joy

Cooking Level: Intermediate

Home Town: Piedmont, South Carolina, USA

Living In: Clemson, South Carolina, USA

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Reviewed: Dec. 27, 2007

I really do love this as a side dish, and normally I do not serve cooked carrots as I am not particularly fond of them. I used 1 lb pkg of baby carrots and 1 sweet vidalia onion. I will make it again, however, scale down some.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Dec. 11, 2007

I followed this recipe exactly, except I used chicken broth in place of the water and bouillon the recipe calls for. It was great I will be making it again and again!! Thanks!!

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Jami

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Reviewed: Nov. 23, 2007

At first glance, a sleeper recipe that one could easily overlook but absolutely should not! Just the right balance of sweetness. Looks beautiful on the plate. Picky BF ate two helpings and asked that we save the leftovers so he can have them! This will definitely be a repeat in our house. Thanks for this great submission!

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KATYPI

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2007

FANTASTIC!!!! I made these as a side dish to our King crab and Lobster tails. It is hard to compete with a meal like that but when people started into the carrots the compliments were flying around like crazy! They are sweet, tender, and yummy!!!! I will make these more often! I did not make any changes to this recipe and probably won't. It is perfect the way it is!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Oct. 12, 2007

Very good! My 80 year old parents enjoyed it as well as my 4 and 5 year old niece and nephew. I followed the recipe exactlly, except I used baby carrots (because that's what I had). It didn't change the taste, but I think it would have looked better if I had used larger carrots. I will deffinately use this recipe again, as will my Mom!

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