Reviewed: May 26, 2010

This is a great way to cook carrots! I just put the carrots in the microwave until tender and tossed it in with the sauce. I used a tbsp of butter rather than margarine and left out the water, which made the sauce thicker. Thanks beckie :)

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: May 5, 2010

So easy and good!

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Reviewer:

Sham

Reviewed: Apr. 25, 2010

very good

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Reviewer:

lemag

Reviewed: Apr. 4, 2010

I made on Easter for small group and no one ate them. They just tasted like carrots in water sugar. The recipe is simple but it seems off with the water. Steamed carrots, with a little butter, would have been just fine and would have been better without all the dripping watery liquid, that does not seem to get absorbed by the carrots.

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Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Apr. 4, 2010

Delicious! Made it for an Easter party and we all loved it. I took the garlic, and rosemay idea and it definetly made it better. Thank you.

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Reviewer:

anniecook

Cooking Level: Intermediate

Home Town: Port Chester, New York, USA

Reviewed: Apr. 2, 2010

Very yummy recipe. My daughter who does not normally like carrots, ate all her carrots on her plate! Will def make again!

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Reviewer:

KMTAYLOR22

Home Town: Garland, Texas, USA

Reviewed: Mar. 29, 2010

I should've listened to the other reviewers and drained all the water. I only drained half, and it was still way too runny. I will try this again, with all the water drained next time. Maybe that will help the glaze sticka little better.

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Reviewer:

Miranda

Cooking Level: Intermediate

Reviewed: Mar. 23, 2010

This is a good recipe although I found out tonight that my kids don't like cooked carrots.

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Reviewer:

Shalaine_1

Cooking Level: Intermediate

Living In: Kingston, Ontario, Canada

Reviewed: Mar. 15, 2010

These are the BEST carrots. I use butter and add a dash of salt. The longer they sit, the better they get.

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Reviewer:

valerie

Cooking Level: Intermediate

Reviewed: Feb. 21, 2010

I made these with whole baby carrots, and I drained them well, I think they would be tastier with the carrots sliced so they could all get soaked in the sauce because it all went to the bottom of the pan and ran off the whole carrots. It didn't glaze them as I had hoped, but that isn't what they are called either.

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5 users found this review helpful