Reviewed: Nov. 17, 2009

great flavor over all, esp with some changes others mentioned, mainly adding corn starch

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Beth Higgins

Home Town: Rosemount, Minnesota, USA

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Reviewed: Nov. 10, 2009

i cooked this as a side dish with some deer steaks i had, it complimented it quite well. the whole family liked it and there was no leftovers. the sauce that came from the carrots was nice over the deer as well, it gave it a nice light sweet taste to it.

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savannah192002

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Reviewed: Nov. 5, 2009

This was very easy and very good. I used a little less brown sugar than what the recipe called for. I cooked the carrots ahead of time and let them sit. Then I made the glaze, and then right before serving I added the carrots to the glaze and reheated.

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Corey

Cooking Level: Expert

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Reviewed: Nov. 4, 2009

Very Good.

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hungryman

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Reviewed: Nov. 3, 2009

These were good, but they could use a little more orange juice.

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Jenny

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Reviewed: Oct. 28, 2009

This tasted really good. I made the recipe directions a bit easier by adding everything in a pot and simmering until soft. Served with "Cabbage Rolls II."

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Oct. 20, 2009

My boys loved these carrots. I made them exactly as printed.

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Oct. 18, 2009

Really good; made it for company and was asked for the recipe. I'll make again but maybe thicken the sauce as suggested by other reviewers.

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Jill

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Reviewed: Oct. 17, 2009

These turned out great due to a combination of suggestions and the original recipe. I simmered the carrots and made the sauce in a different pans and added 2 tsp. of cornstarch before bringing the sauce to a boil and then poured it over the drained carrots. It was excellent.

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MC

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Reviewed: Oct. 12, 2009

I found the carrots to be too bland tasting and had too much liquid left over. I think there needs to be a little bit more flavor and possibly a thicker sauce. I will make a few changes and try again.

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Beverley

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Orangeville, Ontario, Canada

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Reviewed: Oct. 8, 2009

These were, as best as I can describe it, "blah". Edible, but didn't do anything for me. I used regular carrots instead of baby carrots (which are supposed to have more carrot flavor) and still hardly had any flavor. I used a little bit more carrot to soak up the juices, so I didn't need the corn starch. Since it was pretty bland I added cinnamon as others suggested and I added a touch of nutmeg as well and STILL had me thinking, eh, I'm leaving my carrots for stews and soups until I can find a better way to use them up. Don't think I'll be making these again. Sucks, I was excited about these too.

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Alaena39

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Oct. 5, 2009

I couldn't taste the orange: basic glazed carrots.

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toothrees

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Reviewed: Oct. 5, 2009

These were fabulous! I did take the advice of another review and put everything in a frying pan, after boiling, to reduce the sauce to more of a glaze consistency. The results were spectacular. They may have even swayed two people who didn't like carrots!

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Allison F.

Cooking Level: Intermediate

Home Town: Bowling Green, Ohio, USA

Living In: Oceanside, California, USA

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Reviewed: Sep. 19, 2009

A good idea, but I agree with another review stating that it doesn't really take on much orange flavor. Fine, but not great.

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Trisha

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

These carrots are very tasty...but the sauce is very, very runny. I added some cornstarch mixed with a small amount of water while the sauce was boiling...this helped a lot, forming the juice into a glaze that coated the carrots. The only other problem I had with this recipe is that the carrots didn't take on as much orange flavor as I would have liked...all in all, this is a simple, tasty side dish that I would make again. Thanks for sharing!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Sep. 7, 2009

I prefer a "candied" carrot. So I used cinnamon, brown sugar, butter, and vanilla. This gives it a sticky feel, I just pictured organge juice making this too runny.

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inounvme

Cooking Level: Expert

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Reviewed: Sep. 4, 2009

Thesee were delicious. Thanks.

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Amelia1979

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Reviewed: Aug. 30, 2009

probably wouldn't make them again... Just b/c i didn't like the taste of sweetened carrots too much

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IRENE8

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Aug. 30, 2009

I made this twice. It definitely needed cornstarch to thicken the glaze. I ended up adding ginger & cinnamon to my second batch because I felt like it needed a little something extra than the recipe called for. My family ended up devouring that second batch.

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Aug. 20, 2009

I followed the suggestions of others to make the sauce in another pan and add 2 tsp of corn starch, but I think next time I will add less because there was a slight aftertaste, but this was a really great recipe and I will be making it again.

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