Reviewed: Oct. 29, 2009

Toddler and I liked these a lot. Husband would give them 3 stars.

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Reviewed: Oct. 13, 2009

These were okay. I kind of liked the taste, but my husband didn't really enjoy them. He said they were a little tart. Probably because of the orange juice.

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lynnshamrock

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Reviewed: Jul. 14, 2009

This was good - went over well with the kids. I used frozen carrots and doubled the ginger and nutmeg.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jun. 1, 2009

Very sweet and very delicious! I, too, would use a bit more ginger the second time around. Wonderful and simple!

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Rea

Cooking Level: Intermediate

Home Town: Hazen, North Dakota, USA

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Reviewed: Feb. 23, 2009

Good carrots! I took Debbie's advice and premade the recipe, putting the carrots and the sauce together in the fridge then reheating on the stove at dinner time. I also used fresh ginger, and more of it than called for, for extra bite. These were good carrots, but I probably won't make them again. The flavor was a bit too different for us on carrots. But fun to try!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jan. 18, 2009

Simply delicious! I pre-cooked the carrots for 5 minutes in boiling water earlier in the day (rinced in cold water to stop the cooking process when done); then made the sauce. Put it altogether and let it sit in the frig until dinner time. This gave the carrots and sauce some time to spend together!!! When dinner time came - I just warmed the dish up in the microwave. Simple with a great taste!

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Debbie

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Reviewed: Sep. 7, 2008

Wonderful~ Just don't forget to sprinkle with a little salt to bring out the flavor!

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Mom2Tommy

Cooking Level: Expert

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Reviewed: Mar. 23, 2008

Made it with bagged baby carrots. Should have added salt to the water carrots are cooked in in such a case, to help the salt permeate the carrots when cooking. After tasting glaze I added a tad more ginger for a better balance. Nonetheless,as the recipe stands it merits 5 stars, and it was a hit with our company.

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JACKRBIKE

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Reviewed: Mar. 3, 2008

This is a great variation on plain carrots. We ended up with an enormous of oranges and I was looking for some recipes that called for more than just orange zest. I used fresh orange juice but didn't have any parsley on hand. My mother, who doesn't much care for carrots, ate two helpings at dinner. A definite repeat recipe.

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kellyd

Home Town: Kansas City, Missouri, USA

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Reviewed: Jan. 21, 2008

I don't like carrots, and this recipe was fantastic. I used freshly-squeezed oranges with pulp and it was quite nice. Two-thumbs up for non-carrot lovers.

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Saneuie

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

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Reviewed: May 19, 2007

I had these carrots on brown rice. The parsley helped to balance the sweetness of the sauce.

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Andrew A

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Reviewed: Mar. 20, 2007

I love these! Great recipe. My husband didn't care for them (he doesn't like carrots much), and my three-year-old didn't care for the "sauce," but I thought they were excellent. I will make them again (for myself, that is). :) Thanks!

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