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Reviewed: Sep. 28, 2008

This recipe is easy and turns out wonderfully. Don't overcook the carrots! I use organic carrots (if they aren't from my garden) to ensure a nice flavour. I served the dish with roast beef. My guests loved the taste so much that they asked for the recipe.

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Reviewer:

Flea

	Cooking Level: Intermediate Home Town: Calgary, Alberta, Canada Living In: Duncan, British Columbia, Canada
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Reviewed: Jul. 29, 2008

Have made this many times since finding the recipe and I don't even like carrots!Only thing I changed was to add a tablespoon of maple syrup. I eat them for a snack. Thanks for sharing

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Reviewer:

Fran D


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Reviewed: Jul. 2, 2008

I liked the recipe, although I used fresh rosemary, and I thought it gave it an intense, sort of spicy flavor. I added honey to my twin 2 year old boy's carrots. Otherwise next time I'll try dried rosemary, maybe then my kids will like it better.

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Abby

	Cooking Level: Beginning Living In: Chicago, Illinois, USA
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Reviewed: Jun. 29, 2008

I've made this recipe several times and I love it. It's a great recipe to try out on people who say they don't like cooked carrots! ;)

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Reviewer:

Steve

	Cooking Level: Expert Home Town: Harrisonburg, Virginia, USA
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Reviewed: Dec. 14, 2007

Very good & easy to make. I used fresh rosemary, beef bouillon, & omitted the chives (didn't have any). I cooked the carrots a few mins longer. Thanks.

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Reviewer:

Jennifer B.

	Cooking Level: Expert
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Reviewed: Nov. 23, 2007

I've used this as a special Thanksgiving dish for 5 years now. What a wonderful, savory change-up to an ordinary everyday dish! I recommend using fresh herbs as they make it just that much more flavorful.

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Reviewer:

Kirakait

	Home Town: Redlands, California, USA Living In: Prescott Valley, Arizona, USA
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Reviewed: Aug. 23, 2007

Quick, easy & delious!

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Reviewer:

SuzyQ

	Cooking Level: Intermediate Home Town: Albuquerque, New Mexico, USA Living In: Orange, California, USA
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