Reviewed: Jul. 13, 2008

made these last night. my hubby liked them, and they were easy to prepare. about 7 minutes got the texture just right; firm but not squishy. I think the sauce needed a bit more of something, though not sure what.

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venticat


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Reviewed: Jul. 8, 2008

As is, I have to give this recipe only 3 stars. Here's how I changed it into a five star recipe: Reduced butter to 3 tbsp. Reduced honey to 1 1/2 tbsp. Reduced lemon juice to 1/2 tsp. Increased ginger to 1/2 tsp. Even with reducing the honey, it's flavor far overshadowed the ginger. Next time I might reduce the honey even further. But a great recipe to build on. Glad I tried it.

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Aseleener

	Cooking Level: Intermediate Home Town: Auburn, Indiana, USA Living In: Middleville, Michigan, USA
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Reviewed: Jul. 2, 2008

Very Tasty - Will make over and over again! However, I did cook longer than the recipe calls for. Next time I will use a tad less butter and a tad more ginger. Thanks!

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foodie


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Reviewed: May 16, 2008

These were really good, but I did make a few changes. Halved the lemon juice and doubled the ginger, and I found 5 minutes of boiling the carrots wasn't nearly long enough. I let the carrots cook for 8 minutes in the water, and then another 5 in the pan with the butter. Really easy, I'll be making these again.

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Anna

	Cooking Level: Beginning Living In: Mascot, Tennessee, USA
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Reviewed: Apr. 23, 2008

Pretty good for a change. Needed more ginger though.

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LADYSLEW

	Cooking Level: Expert Home Town: Newark, Delaware, USA Living In: Baltimore, Maryland, USA
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Reviewed: Apr. 15, 2008

This was a great idea. I had to modify it though because I thought I had ginger but didn't so I had to improvise with freshly ground nutmeg. It worked and my three year old who hates carrots ate three and said they tasted good, that's a huge compliment coming from him! I served them with BBQ ribs and my husband thought the flavor of the sweet carrots clashed with the ribs. I'll try them with something different next time.

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BRISA99

	Cooking Level: Intermediate
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Reviewed: Mar. 29, 2008

For a carrot dish, this is definately a 5 star. Yum! All the flavors melded together to make a delicious sauce, not to sweet, not to "gingery", not to lemon flavored. Just delectable!

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bellydancer

	Cooking Level: Intermediate Living In: Traverse City, Michigan, USA
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Reviewed: Mar. 24, 2008

Served these for Easter dinner and everyone loved the new twist on carrots. I used 1/2 tablespoon of freshly grated ginger. Used baby carrots and cooked for 7 minutes.

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Christy

	Cooking Level: Expert Home Town: Tustin, California, USA Living In: Los Angeles, California, USA
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Reviewed: Feb. 28, 2008

I made these for a pot-luck Thanksgiving dinner. I used the pre-cut carrot medalions from the grocery store. For some reason these took FOREVER to get soft. I will slice my own carrots next time or use baby cut carrots.

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LoveToCookFL


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Reviewed: Dec. 12, 2007

These carrots were very good. They had a refreshing sweetness to them. The kids ate them with no funny faces or sounds LOL. My husband gave the recipe 5 stars. The kids gave it 3 stars which, for a vegetable, is a fantastic rating from my kids. I gave the recipe 4 stars. The only thing I did differently from the recipe was to use fresh ginger in place of the ground ginger. I will be making this again. Thank you, Linda, for the recipe.

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Martha and her daughter

	Cooking Level: Intermediate
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Reviewed: Oct. 13, 2007

Wonderful. I used fresh ginger to taste and fresh lemon juice and grated lemon rind. I just kept tasting until it was perfect. This is a keeper, used fresh carrots from my garden and plan on making again for Thanksgiving.

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BIGRED227


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Reviewed: Oct. 8, 2007

Fabulous. Added cane sugar instead of honey bc that's what I had on hand. Also used about 1 teaspoon fresh ginger and no powdered. Will definitely make again. The lemon, sugar, and ginger are a great combination to add to the carrots.

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Cheryl


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Reviewed: Sep. 27, 2007

This was really great, I didn't have any brown sugar so I subbed 1/4 cup of real maple syrup instead and added some fresh ginger. Good stuff! (from someone who hates carrots)

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Martinigolucky


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Reviewed: Jul. 28, 2007

Ehh... Couldn't taste the ginger & I grated fresh ginger into the pan along with the ground ginger. Honey & Lemon are just too overpowering for a subtle flavor like ginger. Wished it worked because it sounded yummy.

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Laura Jean

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: Apr. 11, 2007

These are tasty. They could be a tad bit sweeter.

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LuvnMitch

	Cooking Level: Expert Home Town: Rison, Arkansas, USA Living In: Memphis, Tennessee, USA
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Reviewed: Apr. 8, 2007

We loved these carrots! I added a bit more ginger.

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kate


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Reviewed: Jan. 27, 2007

This recipe is terrific--just the right amount of glaze and very nice complement to the carrots. I subbed cardamom for the ginger and didn't have lemon juice, so I splashed in some balsamic vinegar; used a little less butter. Loved it!

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GRANNYLOOHOO

	Cooking Level: Professional Home Town: Bixby, Oklahoma, USA Living In: Oklahoma City, Oklahoma, USA
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