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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Reviewer:

JACKRBIKE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Reviewer:

kellyd
Home Town: Kansas City, Missouri, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Reviewer:

Saneuie
Cooking Level: Intermediate
Home Town: Raleigh, North Carolina, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Reviewer:

Andrew A
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Reviewer:

Geena
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