Lemon-Glazed Carrots Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 21, 2015
We didn't love this. I felt like it was just too sweet. I had even added additional carrots to this. I felt like I was eating some type of candied vegetable holiday side dish. We ate some of it, but unfortunately the rest got tossed. It needed something and butter and brown sugar just didn't work here for us. I am rating it a 3 because maybe someone might like a candied tasting vegetable. I don't care much for overly sweetened sweet potatoes here. I would love to know how others faired with this dish.
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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Reviewed: Sep. 23, 2014
Great easy way to cook carrots. Very tasty and such a quick and simple way for a fantastic side dish.
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Reviewed: Aug. 11, 2014
This was good, however not great for us. Could have been me. I do know part of it was I didn't cook the carrots quite long enough, will do that next time. I couldn't get the sweet sauce to really stick to the carrots, not sure what I was doing there. I will try it again though, is a nice option for a veggie with dinner.
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Cooking Level: Intermediate

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Reviewed: Apr. 9, 2014
We really, really liked this one! I gave it 4 stars, though, just because I couldn't get the glaze to thicken up a little bit more, and the carrots were starting to get mushy. It had a fabulous flavor though! We made with grilled Ham steaks and roasted brussel sprouts. Will absolutely make again!
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Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 17, 2013
I have made this both as written and tweaked it a bit as well and liked it both ways. It's great as written and you should definitely try it that way. My tweaks... I tend to use packaged baby carrots since we usually have those on hand and it's less prep time than whole carrots. If you are on a budget, whole carrots are more economical, though. I also prefer to steam my carrots instead of boiling them, because I like them to be soft but still have a slight crunch. When making the sauce, I tend to also cut back a slight bit on the brown sugar and add a splash of vanilla, but otherwise follow the directions.
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Cooking Level: Intermediate

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Photo by Baking Nana
Reviewed: Dec. 7, 2012
The lemon in this gives the dish a bright flavor and balances the sugar well. You could pre-cook your carrots and then re-warm and glaze just before serving. Thanks!
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Cooking Level: Expert

Living In: Corona, California, USA


 
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