Reviewed: Feb. 19, 2012

Quick and Simple way to add flavor to carrots. We will have this side dish again. Thanks for sharing.

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Reviewer:

AKRUSPKI

Reviewed: Dec. 9, 2011

I only had 3 carrots so I kept the 2 T maple syrup and 2 T butter because of the reviews.

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1 user found this review helpful

Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Oct. 5, 2011

Not bad, but a bit too maple-ly flavor.

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Reviewer:

KAZSIL

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Cooking Level: Beginning

Reviewed: Aug. 23, 2011

I liked the flavor, however, I made a couple modifications that made these carrots awesome. First, I roasted them with olive oil and salt at 375 for about 20 minutes, stirred and then turned the temp up on the oven to 425 for another ten minutes or so, or until tender. I then heated about two tablespoons of butter in a skillet on med high heat and added the carrots as well as two to three tablespoons of maple syrup. I let it bubble a little bit, stirring frequently, and the butter and syrup carmelized together, forming a very tasty, carmel. I served immediately. They were great like this!

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Reviewer:

bobbiepoto

Reviewed: Feb. 16, 2011

Good simple recipe. Adds a little sweetness to the carrots without overpowering them. Thanks for sharing the recipe.

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3 users found this review helpful

Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Mar. 9, 2010

This recipe was disappointing. There just wasn't much maple flavor. The carrots tasted like carrots and not like they had anything on them. Sorry, I doubt that we will be having them again.

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5 users found this review helpful

Reviewer:

andee

Cooking Level: Intermediate

Reviewed: Dec. 28, 2009

I tried this recipe thinking that the maple syrup would really spruce up the basic sweetened carrots that I have been making for years. It did not. Aside from the amounts listed not being enough maple syrup and butter, the texture of the sauce was quite runny compared to the way I make it and also more expensive to make. I use butter or margarine along with either light or brown sugar with my carrots and they are so much better and also less expensive to make. I then add parsley to them primarily to dress them up and make them more appetizing to look at. I will continue to make what I call "candied carrots" using my method.

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9 users found this review helpful

Reviewer:

Mary

Cooking Level: Intermediate

Home Town: Homewood, Illinois, USA

Reviewed: Nov. 2, 2009

Easy. It was nice to have just a hint of taste, not overpowering.

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2 users found this review helpful

Reviewer:

Colleen

Cooking Level: Intermediate

Reviewed: May 20, 2009

This was very plain tasting. I tried adding more syrup like others suggested, but i found that the recipe was just too simple and tastes like it's missing something.

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Reviewer:

YOCHEVEDC

Reviewed: Dec. 19, 2008

Excellent, and so simple! Even picky veggie eaters will love these carrots. I doubled the maple syrup and butter for a 2-lb bag of carrots. I cooked my carrots about 3 hrs before dinner, putting them aside. I was roasting a pork loin. Just before serving time, and while the oven was still hot, I put the carrots that I had tossed and coated with the syrup/butter mixture in a baking dish, popped them into the oven until good and hot. They were a perfect side dish to my pork loin. Loads of compliments, and so easy!

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2 users found this review helpful