Reviewed: Oct. 10, 2009

We weren't too crazy about this recipe. The lemon juice made it a little too sour I think. I made it exactly as directed except that I used canned carrots instead of fresh carrots.

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lynnshamrock

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Reviewed: Sep. 23, 2009

This was a good recipe. I was looking for a way to use the end of our fresh carrots and basil, and this worked. A nice change from the mapley sweet recipes.

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THADANDBRANDI

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Reviewed: Dec. 27, 2008

These were very good! I admit, I did use rosemary instead of basil, but the concept was great. The lemon really gave the carrots a terrific flavor. I'll be using this recipe again (I'll try the basil next time!). Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Aug. 24, 2008

These were fantastic. The lemon really makes the carrots pop.

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Wendy B

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA

Living In: Mulberry, Florida, USA

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Reviewed: Sep. 10, 2007

Really tasty! We used Smart Balance spread to make it healthier and purple basil for an interesting look. Thanks for the recipe, Donna!

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MPEPLIN

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Reviewed: Jul. 6, 2007

Yum, this recipe was delicious! I was looking for a new twist on carrots, and this was it. The lemon flavor wasn't too strong, just a nice background note. I happened to have fresh basil on hand, so I used that and it really made the dish.

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