Reviewed: Apr. 9, 2007

I love carrots, and I love onions, and I love grapes, but this combo just didn't work for me. Individually the items were okay once salted(the roasted grapes were quite good), but together they seemed not to pair well. I am usually a very adventurous cook, but I will never make this again...before making my own final judgement though, I asked my husband and teenage children to try it and they all had the same reaction as I did. I actually threw it all away and started from scratch to make a different carrot dish to take to Easter dinner.

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Reviewer:

d.e.bungalow

Reviewed: Mar. 15, 2007

Fantastic. I made a couple of revisions: I didn't have any grapes, so I used raisins, and I added about 1/2 cup of chopped onion, and a little basil on top. It was very tasty (of course, I never met a carrot I didn't like).

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18 users found this review helpful

Reviewer:

Deedee

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: La Vergne, Tennessee, USA

Reviewed: Mar. 12, 2007

This is a fantastic side dish. The combination sounded so weird that I just had to try it but it turned out beautifully. I too did a quick pre-cook on the carrots and everything roasted to a nice doneness. It tastes delicious and is quite beautiful to look at, too. Will certainly make this again.

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2 users found this review helpful

Reviewer:

LorraineT

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 14, 2007

Everyone liked this even though it was a bit unusual.

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1 user found this review helpful

Reviewer:

acorn2

Cooking Level: Intermediate

Living In: Union Pier, Michigan, USA

Reviewed: Dec. 20, 2006

This recipe, though an odd combination, is delicious. I took the advice of some of the other reviewers and pre-cooked the carrots and increased the cumin. I would also agree that it takes more than 15 minutes at 350 degrees to cook. All in all, I would highly recommend this as a different vegetable that is not only good to eat but healthy.

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Reviewer:

NANCY

Reviewed: Dec. 20, 2006

Sorry, I did not like this at all. I love Indian food and grapes but am not a huge carrot fan - still I expected this to taste good and it just did not.

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3 users found this review helpful

Reviewer:

Pesco

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Nov. 3, 2006

I made this recipe for my crowd and they all liked it. We did decide that it should have a little more cumin and maybe we will try adding something else with it next time for more zip. There were no leftovers!

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Reviewer:

Ingrid

Reviewed: Nov. 2, 2006

I did just the grapes and carrots (no onions) and LOVE it. It's been great as a warm nibble for parties and gatherings.

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Reviewer:

MAESTRINA

Reviewed: Nov. 2, 2006

Very easy to make. Took the advice of others and pre-cooked the carrots before roasting. Seemed like an odd combination to me but it was very tasty. I will make this again.

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Reviewer:

Linda B

Reviewed: Oct. 17, 2006

5+ for taste but I would rate it 1 for cooking instructions. There is no waaaay that you can roast carrots (even baby ones - which I used)at 375 degrees for 20 min. I followed the recipe exactly until it came to the roasting time - I steamed the carrots for 5 minutes - then I roasted all the veggies in a well preheated 500 degree oven for 20 min. I cut the recipe to serve 4 people - a mistake - Ron and I ate it all in one sitting! Fellow chefs you must try this one!!! So different. Thanks submitter.

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65 users found this review helpful