Reviewed: Nov. 23, 2008

My grandmother used to make these years ago but she added onion. First fine dice & saute maybe a 1/8 a cup of onion in butter to every pint of cut carrotts. Adds a nice sort of "sweet & sour" touch to the recipes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KYLEM

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: Putnam, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

My hubby and lil kids loved this recipe! Will definitely keep it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Justa Vets Wife

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2008

Way too sweet for my husband and I. My two year old LOVED it. May try again with less brown sugar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Noncooker

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2008

I loved this recipe! I did make a couple changes. I added a dash of both nutmeg and cinnamon. Also once I added the carrots back into the sauce mixture turned up the heat to reduce and thicken the sauce. Turned out fantastic!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JenMaye

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2008

Great recipe! Great Idea! One suggestion, steam the carrots unstead of boiling them, to keep in the nutrients. But, I would make these, and did it from the 'hard' stage...much better precooked before adding the sugar and butter, in the warmed pot...thanks for recipe..will be using again and again. :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Victoria

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2008

These are great- sweet but not overpowering. I add a dash of cayenne. Thanks for the great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cnstarz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2008

Great recipe! I made it the day before and cooked at 350 for 30 minutes before Thanksgiving dinner. Cooking it in the oven made the sauce thick. Wonderful!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Aagnew

Cooking Level: Beginning

Home Town: Riverview, Michigan, USA

Living In: St. Thomas, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2008

these were awesome! made them exactly as directed. they are perfect for company, too!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cansie

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2008

I have been making this for a year on this website. I just now finally signed up to rate this. THIS IS THE BEST Carrot recipe EVER! I highly recommend. Shortcuts I make are using bagged cut up carrots, I microwave them, then put them in a pan with the butter and brown sugar. I do not add any of the other ingredients.. I just keep it simple and they are always eaten up! Thanks for this recipe!!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Kathy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2008

Very good recipe that compliments savory dishes well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MONKEYJADE

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2008

Wovderful flavor! Just like a Japanese restaurant I love! Great recipe Thank you, Denyse!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bone Ami

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Clayton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2008

I added nutmeg and cinnamon and it was great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Janet

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Heidelberg, Baden-Württemberg, Germany

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

These carrots were delicious! I followed the suggestion of another reviewer to steam them and then combine the carrots with the ingredients and carmelize the sauce. We were very happy with the results!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amy CS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2008

We had some dinner guests over and I decided to give this recipe a first try (risky right?) but I'm so glad I did. They turned out wonderful and I had to give out the recipe before they left.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

feedinanarmy

Cooking Level: Beginning

Living In: Fort Benning, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2008

These are a good way to make carrots. This way even my four year old requests them. They are tasty, I only wish that the sugar/butter mixture would be a little thicker so it would stick to the carrots better. I use frozen carrots that are crinkle cut into slices. They cook a little faster than what the recipe calls for but they work great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Waltonmom97

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 23, 2008

My mother always candied carrots for holidays and family gatherings. I'm so glad I found this recipe! Now I don't have to wait for a holiday! I used regular-sized carrots, though. I cut them into two-inch pieces like the recipe calls for, but if they were a little thick, I'd cut them in half length-wise. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

oddchoirchic143

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2008

Very simple and sweet. My husband and I both loved it. The only change I made was to melt the butter and brown sugar in the pan, while the carrots were draining. Then toss the carrots back in and stir around. That way the brown sugar completely melted and was not lumpy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

adrianbb

Cooking Level: Intermediate

Home Town: Pembroke, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2008

Did not care for this recipe at all! I don't believe it would be worth trying with cinnamon either. Followed directions as is.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RLEW0414

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 11, 2008

Sooo good and so easy. I just randomly made these to get rid of some carrots. I didn't really follow the measurements given, because I was feeling so very lazy, but they turned out very well. I added some cinnamon and a bit of vanilla as suggested by somebody else. If nothing else, these were the nicest smelling carrots I have ever encountered.

Was this review helpful? [ YES ]
0 users found this review helpful