Reviewed: Oct. 6, 2008

I'm not normally a carrot fan but a friend was serving these so I decided to be polite and give them a try. So good that I can't wait to make some of my own! This is a very fancy and delicious way to make carrots.

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DinnerGuest


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Reviewed: Dec. 5, 2007

Great recipe ! The flavours were really really good. Thank you :-) I only wish I had made more so there was some leftover. This would make a great snack to have on hand.

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learning2cook


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Reviewed: Nov. 3, 2007

Whoever wrote this recipe obviously has a lot of time on their hands. There is no way that this only takes 20 minutes for total time. Also, the skins are almost impossible to get off of the hazelnuts. I ended up leaving most of them on. I couldn't even get them off with a clean scouring pad. In the end, the carrots didn't even taste that good. They had too much butter and they just tasted like plain carrots that were greasy with some hazelnuts thrown in. I will not waste my time making these again.

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ilovefood


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Reviewed: Oct. 15, 2007

Very good. Stongly flavoured. I left out the garlic as others suggested, and instead of shredding, I cut the steamed carrots by hand into matchstick like pieces. This was faster and easier on our hands.

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dael

	Cooking Level: Intermediate
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Reviewed: Jan. 9, 2007

Oh my! My boyfriend just ate these carrots at dinner and said, "Wow!" Best carrots ever. The hazelnuts give such a great texture. I chopped my carrots in thick circles, and they turned out GREAT.

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imachef

	Home Town: Chicago, Illinois, USA Living In: Hollywood, California, USA
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Reviewed: Dec. 26, 2006

Delicious, and even my brother who hates carrots ate it and aked for seconds. I will be making these again. Thanks.

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Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Dec. 25, 2006

This dish was really good. I read through the other reviews so cut back on the sugar and used molasses instead of brown sugar. I didn't have a problem with it being too sweet at all. Not so sure I'd use the garlic next time; there were enough flavors going on without it. It was an excellent accompaniment to the ham. Really easy to make, it presented really well with the different colors and a favorite on the table.

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Lesley


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Reviewed: Dec. 13, 2006

These are good, but there's so many flavors you can't really taste the carrots.

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LILYP


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Reviewed: Nov. 12, 2006

awesome! Would make this again!

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marisa45

	Living In: Sarnia, Ontario, Canada
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Reviewed: Oct. 8, 2006

I was doubtful about the garlic but with all the great reviews I tried it but it did not go over at all at the potluck I ook this dish to. It would probably be good without the garlick.

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Nonna

	Cooking Level: Intermediate Living In: Middleton, Idaho, USA
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Reviewed: Sep. 26, 2006

Very tasty. Makes carrots much more flavorful. Will make it again!

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Ron

	Cooking Level: Intermediate Living In: Saint-Lazare, Quebec, Canada
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Reviewed: Aug. 24, 2006

This was a delicious recipe. I didn't have honey and wanted to make it so i substituted maple syrup. It was still delicious. What an interesting and delicious way to serve carrots.

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LUCIAVF5

	Cooking Level: Beginning Living In: Manhattan, New York, USA
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Reviewed: Apr. 17, 2006

I just wasn't crazy about this one despite all the other rave reviews. Maybe it just was a little more work than I cared for. I still prefer carrots with a simple glaze of brown sugar and butter. I will say that my family really seemed to like it.

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CLYNCH1


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Reviewed: Mar. 25, 2006

Terrific recipe. I used pre-cut matchstick carrots and cooked with apple juice and seasonings in the microwave for 3 minutes. Toasted pine nuts (didn't have hazelnuts) in a dry skillet while the carrots cooked. Added light butter, the carrots with juices, and honey (only 4 tsp based on reviewers' comments). Warmed together in the skillet for about a minute--9-10 minutes total time from start to finish. We loved this. Think it will go on the Easter menu.

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THYMEFORME


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Reviewed: Mar. 25, 2006

Excellent! Great dish to prepare when company's coming! Very tasty!

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MYDNAS

	Cooking Level: Intermediate Home Town: Kirkwood, Missouri, USA Living In: The Woodlands, Texas, USA
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Reviewed: Feb. 6, 2005

My Husband and I loved them but the kids were not to fussy about them. I will be making this again!

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MoM on the RuN

	Cooking Level: Expert Living In: Vernon, British Columbia, Canada
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Reviewed: Jul. 18, 2004

This was great. I'll definiatly take this to dinner parties. A little on the sweet side, but I also used fresh from the garden carrots so I would probably cut back the sweetener next time...

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JULIASTYLES


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Reviewed: Apr. 9, 2004

Tanya! I have been looking like crazy for this recipe all night. This is my favorite Easter recipe and I was so sad to have lost it! These are terrific. I could eat these for dinner and nothing else and be very happy. Fantastic recipe! Don't you love the Jacksonville Inn? You are my hero!

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Teri Sutton


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