Reviewed: Oct. 18, 2009

I don't usually care for cooked carrots by themselves but this was really good. I used a sprinkle of garlic salt and cooked for around 13 mins cause if I cooked for less time than that they come out a little hard in the middle.

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Emily

Cooking Level: Expert

Home Town: Terre Haute, Indiana, USA

Living In: Joplin, Missouri, USA

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Reviewed: Sep. 29, 2009

Great recipe! Of course I tweaked it for my family, but it was a hit. I followed the carrot part, but added some Aidel's chicken & apple sausages and served with seasoned rice. Even my picky eaters liked it.

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Jennifer

Cooking Level: Expert

Home Town: Salmon, Idaho, USA

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Reviewed: Jun. 26, 2009

This was an easy to prepare side dish that was enjoyed by all of my picky eaters. I followed the recipe instructions, but ended up needing to add more water and boiling the carrots for 20 minutes rather than the 8-12 so that the carrots wouldn't be so hard. It was a little sweet, but I added some house seasoning to it and it was delish!

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MOMOFSNUGGLEBUG

Cooking Level: Intermediate

Home Town: Brainerd, Minnesota, USA

Living In: Mililani, Hawaii, USA

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Reviewed: May 21, 2009

Good carrot side dish! I've actually been making this for years.... I first found the recipe in my Quick Cooking cookbook. One of the featured "quick" meals in that cookbook included breaded pork chops, garlic carrots and mini cheese biscuits (which can also be found on this site and are one of my favorite and most often requested recipes). I do find that it takes at least 12 minutes (sometimes more, depending on what heat setting I use) for my carrots to cook through. I guess it's a matter of personal preference... some like a bit of crunch (but I don't). Simple, tasty and healthy - what more could you ask for? Thanks Chris!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Apr. 11, 2009

I don't even like carrots, but eat these like they are candy. I found this recipe last week and I've made them 4 times already! The only thing I change is to use regular carrots slicing them into thin slices and leave out the thyme. Amazing dish, I'd give it 10 stars if I could!

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kristi b.

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Reviewed: Mar. 16, 2009

Excellent! A great alternative to the sweeter recipes I have used in the past. Will definately make again.

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HeatherMay

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Gastonia, North Carolina, USA

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Reviewed: Sep. 28, 2008

Baby carrots did not get tender in the 12 minutes time and the garlic, thyme, etc. didn't really add much flavor. Would have preferred to eat them raw with a garlic dip.

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Lighthouse Mom

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Reviewed: May 21, 2008

I made a smaller portion size and just mixed it all up in the baking dish. Baked (covered) for about 20 minutes without parmesan cheese. Added the parmesan and broiled on low (uncovered) for five minutes. DELICIOUS! I'm going to try it with cauliflower next time.

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Tonya

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Reviewed: Mar. 16, 2008

This is a great way to prepare carrots - my husband commented on how much he liked them (always a good sign). I did use baby carrots as I had them on hand, and doubled the garlic. When my herb garden is growing in the summer, I'll try this recipe with fresh thyme. Thanks for the recipe, Chris.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Nov. 5, 2007

I'm sorry, but this recipe was only okay. I cooked the carrots twice as long as the recipe stated & they were still on the hard side. The flavor was okay, but not great.

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ccjgil

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Reviewed: Oct. 11, 2007

This was really good. I was looking for a new way to cook all these extra mini carrots I had left over from a veggie tray. I did cook them longer so they were a bit more tender then called for. Everyone enjoyed them.

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Cath in Georgia

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2007

I made this for my family and we all thought it was great. I substituted regular carrots because we like those better and cut them into baby carrot size pieces. My mom asked me for the recipe.

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