Reviewed: Sep. 2, 2011

Wow. Best darned carrots I ever ate! (And who ever expects the need for a sentence like that?) I scaled the recipe down for three servings, and used a bit more honey and (brown) sugar than the scaled-down version called for -- and I also used chicken broth rather than water + bullion -- but it was delicious! Taste and consistency were excellent ... and, trust me, the success had everything to do with the recipe and nothing whatsoever to do with my cooking skills.

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Reviewer:

twainiac

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Home Town: Centereach, New York, USA

Living In: Charlottesville, Virginia, USA

Reviewed: Aug. 27, 2011

Delicious! Followed the recipe as-is and all of my guests liked it.

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Reviewer:

EMAZURAK

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 6, 2011

these were delicious! loved them, they are buttery and creamy and just a lil tangy from the salt/honey combo. very nice with halibut.

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Reviewer:

Evy D'LaVega

Cooking Level: Expert

Living In: Hastings, Florida, USA

Reviewed: Feb. 22, 2011

I used garlic pepper and two onions was more than sufficient. My husband is not a big carrot fan, but absolutely loved this recipe.

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Reviewer:

COOTIESMOM

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Royal Palm Beach, Florida, USA

Reviewed: Jul. 5, 2010

Love this recipe the sauce was great only thing i did different ws to add celery with the carrots. It gave it color and a nice texture.

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Reviewer:

Donna

Reviewed: Jun. 27, 2010

I really don't like carrots...but I LOVE this dish!

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Reviewer:

pethfamily

Reviewed: Jun. 13, 2010

Yum! My husband's comment, "I felt moved, moved to eat another plate!" I only used one onion, but followed the recipe other than that. My kids loved it too! I ate it as a meatless main dish with bread and butter. Mmmm...

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Reviewer:

jessicook

Reviewed: Apr. 4, 2010

These are fantastic. some others said they added extra brown sugar for sweeter carrots, but i didn't and they were perfect. However, I doubleed the recipe but still only used ONE onion and it was just the right amount. Easter dinner was a hit with this dish. Very delish!

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Reviewer:

patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

Reviewed: Mar. 11, 2010

This was delicious!! We absolutely loved it. The sweet & caramelized flavor of the onions & carrots was a perfect side dish for our marinated baked pork steaks. To make it even more simple, I just cooked the carrots in water w/ a little salt so I didn't have to reserve any cooking liquid. Then I just used 1 1/4 cups chicken broth later in the recipe in place of the reserved liquid, water & bouillon. Will definitely make this again!

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