Reviewed: Nov. 7, 2009

Loved them! I cut the syrup in half and the carrots were perfect!

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Reviewed: Nov. 1, 2009

This recipe is so good and easy to make. It truly jazzs up plain ole carrots! My family really likes these. I also make make them for the residents at the assisted living center I cook for. They are always a big hit! Thanks for sharing!

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gracie

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Reviewed: Oct. 29, 2009

Baby carrots cut in half lengthwise work well and shorten the cooking time s a bit.

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gapch1026

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Reviewed: Oct. 28, 2009

I used frozen crinkle cut carrots. I agree with other reviewers, towards the end you need to turn up the heat and stir constantly to caramelize the sugars. The crinkle cut helps give this a beautiful presentation.

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Belle

Cooking Level: Professional

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Reviewed: Oct. 25, 2009

Very good recipe. I did leave out the pepper and added some cinnamon and nutmeg as other people had done. Will have to make again soon!

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Jen

Cooking Level: Intermediate

Home Town: Hainesport, New Jersey, USA

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Reviewed: Oct. 11, 2009

Made these last night. Simple and delicious. I doubled the recipe as I had guests over. Boiled the carrots for only 20 minutes which made them the perfect texture so they don't become mushy.

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baylam

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 5, 2009

Excellent! The quantity was the only issue I had. I used baby carrots also. It made it a bit easier in the preparation.

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Calabrese

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Reviewed: Sep. 21, 2009

These were super easy and super delicious! I used Splenda brown sugar, which tastes great with only half the sugar. They taste even better the next day after soaking up the butter and sugar. Wish I had doubled the recipe!

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Stefanie

Cooking Level: Intermediate

Home Town: Borger, Texas, USA

Living In: Ripon, California, USA

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Reviewed: Jul. 28, 2009

I used to make these years ago, and had kind of forgotten how...found this recipe, and they turned out just as good as I remember! This one is the winner. A good side for any kind of chicken dinner.

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brandywyne

Cooking Level: Intermediate

Home Town: Milford, Michigan, USA

Living In: Encinitas, California, USA

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Reviewed: Jul. 21, 2009

Very easy and delicious! My boys ate every last bit. I ended up with quite a bit of extra sauce so next time I think I'll use half as much sugar / butter.

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kdockeney

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 24, 2009

Easy to make, tender and tasty. A GREAT way to eat carrots. I used a 1 lb bag of baby carrots and there were none left. This recipe is a keeper!!

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Apr. 22, 2009

I had my mother make these for our Easter dinner. I am not a big carrot fan, but I actually liked these. Reminded me of sweet potatoes with marshmallows on them. Very sweet.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Mar. 28, 2009

This is the best way to cook carrots! I ended up adding more brown sugar, I like 'em to taste more like a sweet potato.

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

My son just loves these carrots

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Mar. 22, 2009

Very good. The only thing I did different was to leave out the salt. Thanks.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 21, 2009

Husband likes it this way but I like mine plain.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 20, 2009

Quick and easy...used 1 lb bag of baby carrots and steamed instead of boil (to retain more flavor and nutrition). Skipped pepper and substituted 2 shakes of cinnamon instead. Agree w/ cooking down a bit to reduce and using a little cornstarch to thicken. Even my 14 yr old manage to eat a few...this from the teenager who hates to eat vegetables!

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KrisLeeRN

Cooking Level: Intermediate

Home Town: North Huntingdon, Pennsylvania, USA

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Reviewed: Mar. 16, 2009

I have a recipe for Maple Glazed carrots that is similar to this one but takes longer to make. These were easy and perfect for a week night side dish.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Feb. 27, 2009

I substituted baby carrots instead and it came out great. I will definitely make this again, it was the perfect side dish to our holiday meal this past Christmas.

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Sabina

Cooking Level: Intermediate

Living In: Springfield, Illinois, USA

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Reviewed: Feb. 25, 2009

This is a great recipe! The carrots are very easy to make, and my family gobbled them up! This is a wonderful recipe to use to get children to eat more veggies. The only thing I found wrong with this recipe is the amount of time listed to cook the carrots; mine cooked up in about 8 minutes instead of 20! Thanks for the recipe; it is delicious!

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