Reviewed: May 20, 2012

I couldn't get enough of these! We normally don't eat cooked carrots unless they are an ingredient in a main dish. My husband wanted carrots with dinner, so I looked and found this recipe. Very flavorful! We will definately add this to the recipe collection.

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Reviewer:

swag35

Reviewed: May 16, 2012

Very different. Very tasty. I make tons of carrot dishes. Love the taste and aroma of this recipe. :-)

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Reviewer:

Grave Flower

Cooking Level: Intermediate

Home Town: Dunlap, Tennessee, USA

Reviewed: May 14, 2012

Great!

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poppyseed

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Reviewed: Apr. 17, 2012

This is a great side dish with flavors that are a refreshing change from the norm. A little extra black pepper really spiced it up, too.

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sdc

Reviewed: Apr. 12, 2012

Very delicious .... we cooked the carrots in the mixture after initially cooking for the 8-9 minutes to soften.

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MN Girl

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bloomington, Minnesota, USA

Reviewed: Mar. 28, 2012

Super yummy! One of the best carrot dishes I have made or had. I left out the chives. Didn't know rosemary could go so well with carrots.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

Reviewed: Feb. 8, 2012

Blah, just kind of boring. I used dried rosemary, and that might be part of it, and i used chicken stock because I didn't have chicken boullion, (added the stock to the carrots as they were cooking.) Maybe it was these changes, but it was just boring.

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Reviewer:

joyfilledsoul

Cooking Level: Intermediate

Reviewed: Dec. 26, 2011

Delicious! Made exactly as written. Our new favorite side dish. Thank you for the recipe!

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Reviewer:

Lisa R.

Reviewed: Dec. 12, 2011

Loved these...I was out of brown sugar, so I used white. I also added 1 T butter to the sauce before tossing. We all enjoyed it!

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Reviewer:

JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

Reviewed: Oct. 3, 2011

An AMAZING way to prepare otherwise boring old cooked carrots! I didn't have a bouillon cube, so I substituted an equal amount of "Penzeys Fox Point" seasoning. I used ALL of the carrot broth vs. recipe’s 2-tbsp. I also added two 2 tbsps. of butter to the sauce mixture before boiling. I sliced my carrots in a food processor with the "thin slice" blade (much thinner than the attached picture) and therefore, they didn't require much cooking at all. They were al dente perfect! The carrots and sauce were prepared in advance and refrigerated. At meal time, combined both and heated on “WM” for 20 or so minutes while finishing the entree. Great fall root vegetable recipe!

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