Reviewer:

Chel

Reviewed: Feb. 23, 2011

Everyone loved these - they were a winner!

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2 users found this review helpful

Reviewer:

dfwenigma

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Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Plano, Texas, USA

Reviewed: Feb. 8, 2011

I really liked these carrots and so did my family. I tweaked it a little and used 3 lbs of baby carrots and also diced up a sweet onion and cooked it with it. I cooked them for about 1/2 hour. So delicious!

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4 users found this review helpful

Reviewer:

Lulu

Cooking Level: Expert

Living In: Grandville, Michigan, USA

Reviewed: May 2, 2010

These carrors were tasty, but I think 1 stick of butter would have been plenty.

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2 users found this review helpful

Reviewer:

WatsonGrl

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Nov. 22, 2009

My five year old eats carrots this way! And I love it too.

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2 users found this review helpful

Reviewer:

yum-me

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Denver, Colorado, USA

Reviewed: Apr. 9, 2009

This was really good. I left carrots to simmer longer than 10 minutes. After taking them out of the liquid, I boiled it down to a glaze and poured over the carrots. One guest said it was like candy. (Note: I used olive oil instead of butter for a non-dairy option. It worked great.)

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7 users found this review helpful

Reviewer:

cooksalittle

Reviewed: Dec. 9, 2007

I subbed lime juice for the lemon. The result was quite delicious. It can go well with almost anything also.

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5 users found this review helpful

Reviewer:

bratkitty

Reviewed: Nov. 25, 2007

These where really good. I made with fresh squeezed orange juice instead of lemon juice but it never caramelized. It was to much liquid. But the end result was tender sweet good flavored carrots that where very pretty on the plate. I server with rotisserie pork loin, green beans, and potatoes. Our guest loved the meal! -Janene

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5 users found this review helpful