Yum! I have a hard time finding carrot recipes, bc I prefer savory, not sweet, and I'm a picky one when it comes to carrots . . .but this is good. I really enjoyed them. I think the only criticism I have--and it's more of an addition--is I would love garlic with these. I, too, roasted, but did not chop my baby carrots (they were large, too--some of the baby carrots in the bag are smaller, so keep that in mind), so they took about 1 hour and 15 minutes at 350. I'd up the temp to 375 or 400 next time, but otherwise it's good. I put the Parmesan in with the butter and carrots, and although it got a bit crisp, a lot kind of melted into the carrots and I ended up with a buttery, Parmesan-y taste. Very good, actually. I think I'll stick with roasted so as not to dirty a lot of pans, but I think this recipe is a great starting point. Thanks for the recipe!
Was this review helpful?
1 user found this review helpful
Yum! I have a hard time finding carrot recipes, bc I prefer savory, not sweet, and I'm a...