Reviewed: Jun. 21, 2004

These taste really good but I wish the glaze turned out a bit thicker. I'll try a touch of corn starch next time so the yummy glaze sticks to the carrots and doesn't get wasted sitting in the bottom of a bowl. Anyone have any other suggestions on how to thicken this glaze?

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tandreac

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Reviewed: Jun. 4, 2004

Very good side dish, served them with BBQ ribs and strawberries. Will make these regularly.

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MADISONLIBERTY

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Reviewed: Apr. 20, 2004

Outstanding. Not too sweet, not too mushy...just right. Whole family gobbled it down.

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IAMHEATHER

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Reviewed: Apr. 13, 2004

I would have preferred a thicker sauce, but they were very tasty. Even my husband, who doesn't eat candied vegetables, ate them without complaining. Next time I'll have to double the recipe.

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Apr. 12, 2004

This is a nice recipe. I added a little ginger to the mix, and decreased the sugar.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 3, 2004

Very yummy and easy, too! I substituted baby carrots because that is what I had available.

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LDSMOM01

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Mar. 25, 2004

I have made these three times now and they are great! And I don't really like cooked carrots. One time I added parsley and toasted sliced almonds after they were cooked and that was good but they are terrific just as is. I'm going to take them to Easter dinner and I know they will be gone in no time.

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DALLIMOMMA

Cooking Level: Expert

Home Town: Washington, Pennsylvania, USA

Living In: Fairmount City, Pennsylvania, USA

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Reviewed: Mar. 22, 2004

I loved this recipe! I halved everything and it turned out perfect ~ even my veggie-hating husband ate a few. Thank you!

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NANCYCG56

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Reviewed: Mar. 21, 2004

So good. I like to add a bit of cinnamon and ginger for that extra yum.

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CEYALON

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Reviewed: Feb. 26, 2004

I don't really like carrots but I LOVED these! Add a pinch of ginger for a little bite.

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Lydia

Cooking Level: Intermediate

Home Town: Norwood, Massachusetts, USA

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Reviewed: Jan. 4, 2004

Even my picky eaters ate these carrots. Usually I am the only cooked carrot eater in the house. Thanks for a great idea.

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COOKINGJUDY

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Reviewed: Jan. 2, 2004

Very easy and very good. I used frozen crinkle carrots.

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MKJDD

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Reviewed: Dec. 29, 2003

Theses were easy to make and very very popular. I will surely add this to my arsenal.

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AMAGEN1

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Reviewed: Dec. 23, 2003

Simple yet tasty. Good as a holiday side (especially for the kids!)

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A269DAISY

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Reviewed: Nov. 23, 2003

very easy and very delicious. i, too, used a dash of cinnamon instead of the pepper. yummy!

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MEAUXJEAUX

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Reviewed: Oct. 17, 2003

it was good, but i'm not a big carrot fan. if i were, i'd probably give it 5 stars.

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SICA2305

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Reviewed: Oct. 14, 2003

Loved this dish with turkey, stuffed with limes and jalapeno peppers, last night! Was looking for a dish my mother-in-law, who doesn't like carrots, would enjoy, and one that would compliment a Mexican themed Canadian Thanksgiving supper. She loved them! After reading some other helpful reviews, I substituted cinnamon for the black pepper, and heated on low for 2 minutes after adding brown sugar, to thicken up the sauce. I will be making this again, tonight, for family who missed our turkey supper last night.

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SANDRAMAC

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Carrot River, Saskatchewan, Canada

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Reviewed: Oct. 10, 2003

We loved these! Hubby was skeptical as he is not fond of sweet veggies, but these were great. Will be adding this to my Thanksgiving menu. Thank you Denyse!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Sep. 14, 2003

Very good recipe...kids love it...next time I will cut back on the butter because it gets a little too runny...used baby carrots...will make again!

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itzjust_me

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Reviewed: Aug. 4, 2003

For parties, I prepare carrots and cover with water in a pot, boil when guests arrive, and just add the seasoning I've already mixed up when ready. You can keep everything in the fridge for several days beforehand. Very good with ham and sweet potatoes, and a hit every time I serve it.

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