Reviewer:

STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

Reviewed: Dec. 26, 2007

I tried this for the first time on Christmas day. Everyone loved them. Will used these again during the year.

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Reviewer:

Alice/Seattle

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Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Lake Forest Park, Washington, USA

Reviewed: Dec. 15, 2007

This was great. I steamed the carrorts in the microwave and add them to the sauce. Sweet and Salty.

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Reviewer:

dgiles

Reviewed: Oct. 18, 2007

Didn't really like them. They were tasty but way too greasy. It called for 1/2 stick of butter....and only 16 ounces of carrots. Well, I made the who 32 ounce bag and they were still so greasy. Think I will pass on this one.

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Reviewer:

GRANNYLIN

Cooking Level: Expert

Living In: Griffith, Indiana, USA

Reviewed: Mar. 22, 2007

I absolutely love this recipe. You can cook the carrots to be a bit softer for those that prefer them that way, or just long enough to keep the crunch. You can also make it ahead of time and just heat it up. Great for large crowds.

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Reviewer:

CREIRWYY

Home Town: Guelph, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

Reviewed: Mar. 5, 2007

My whole family loved them. Wouldn't change anything.

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Reviewer:

TIGERS72

Reviewed: Nov. 13, 2006

These were really good! I like the sweet/salty thing these carrots have going on. I wouldn't use a whole packet of ranch, though. I used 3/4 of the packet and found the carrots almost too salty. I would reduce the amount of butter and sugar too. There was a lot of sauce even for a pound of carrots.

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12 users found this review helpful