Reviewed: Oct. 22, 2007

I'd actually rate this 3.5, kids loved them and adults thought they were too sweet. I guess that's why they're called "candied carrots" though! Update: I changed my rating to 5 - I cut the sugar down by half and it was perfect. Great way to get kids to eat their veggies! I'm glad I gave this recipe another try.

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B_32

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2007

Awesome and easy. A great way to incorporate vegetables in a tasty way. I little adjustments could make this very healthy. Thanks! I'll make it again and again!

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mmarrero5

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Reviewed: Sep. 17, 2007

Very good and easy. Kids loved them. Thanks!

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Ang

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Oxnard, California, USA

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Reviewed: Aug. 28, 2007

Very good I use baby carrots and sometimes I use honey instead of sugar.....

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Aug. 21, 2007

Perfect as they are but I change them up sometimes depending on the main dish. I make them with a little clove, cinammon and allspice with kabobs. I add a little ground ginger and splash of soy with Asian noodles. I make them to the recipe when I have grilled or roasted chicken or turkey.

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siskothecat

Cooking Level: Intermediate

Home Town: Vista, California, USA

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Reviewed: Jul. 20, 2007

Very good. I always have carrots in my house and it is nice to be able to change them up a bit. My kids loved it.

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tasha

Cooking Level: Intermediate

Home Town: Port Huron, Michigan, USA

Living In: Spokane, Washington, USA

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Reviewed: Jul. 19, 2007

We don't usually like cooked carrots (we prefer raw), but this was a good recipe. I used mostly fat free butter and a little less brown sugar than the recipe called for.

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TALLGAL21

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Reviewed: Jun. 12, 2007

This dish went well with our grilled pork roast. I did throw a little parsley on the carrots and everyone liked them.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: May 17, 2007

These were good, not too healthy...but good!

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VeggieLovinHippie

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: May 5, 2007

Of course a "5" star!!! Between the ease and the taste, it's a winner!

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Angel

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Reviewed: Apr. 21, 2007

Delicious! You may want to increase the quantity, though - 2 adults and a 2 year old finished it and wanted more.

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Vickie

Cooking Level: Beginning

Home Town: Rockdale, Texas, USA

Living In: Paris, Île-De-France, France

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Reviewed: Apr. 8, 2007

I came across this recipe because I was looking for a "twist" on an old classic. I have been making candied carrots similar to these for all of my 47 years as did my mother before me and my grandmother before her. These are a staple in my house at the very least on Thanksgiving, Christmas and Easter as they go deliciously with the Easter ham. I use either baby carrots or regular carrots sliced 1/2" to 3/4" thick. I also tend to use a lot more butter and a little more brown sugar and cook them a bit more to reduce the sauce just a tad. You can also add a little bit of cinnamon and ground cloves or try adding maple syrup instead of the brown sugar. For a lower calorie version (and since I have a daughter who is a diabetic), you can cut the butter by half and use orange juice or something similar. You can also substitute sugar free maple syrup for the brown sugar.

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LROHNER

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Wallingford, Connecticut, USA

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Reviewed: Apr. 3, 2007

not spectacular, but awfully good. i used 1 1/2 pounds of carrots since i was feeding a crowd, and since many people had said it was too much sauce, i didn't increase the recipe -- but then had to later. so i can't imagine that it was too much to start with. i also added a few splashes of basalmic vinegar, i'm sure i'll make this again.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 17, 2007

I don't even like carrots all that much but I love these!!! Delicious and simple to make!!!!

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YVETTEBABE

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Reviewed: Feb. 28, 2007

These were delicious and very easy to make. I added a little balsamic vinegar to the boiling water, and substituted packed brown sugar with Splenda brown sugar -- came out great!

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Karyn

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Reviewed: Feb. 25, 2007

Yum! Yum! Yum! What a wondeful side to just about anything. I'm still coming into my own when it comes to cooking fresh veggies for dinner, as apposed to them coming out of a can, and this was a home run! Did I mention Yum!

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SWEET5985

Cooking Level: Intermediate

Home Town: Fort Kent, Maine, USA

Living In: Sanford, Maine, USA

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Reviewed: Feb. 14, 2007

this is a great recipe, my husband doesnt like carrots and he loved this!!!

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sandreeee

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Reviewed: Feb. 12, 2007

very bland

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Nicole

Cooking Level: Expert

Home Town: Stuttgart, Baden-Württemberg, Germany

Living In: Fredericksburg, Virginia, USA

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Reviewed: Feb. 12, 2007

So good and easy to make. I always get compliments on this dish. I've added browned ground sausage too - yummy!

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ChefMom

Cooking Level: Expert

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Reviewed: Feb. 12, 2007

This deserves five stars because it's very good but it also gets points from me for being quick to make. I don't know why you'd have to dice the butter, however.

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SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

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Candied Carrots

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