Reviewed: Sep. 29, 2009

This was a simple recipe that my family ate. My husband really liked these. He was glad it was not doused with sugar (I did not tell him it had brown sugar in it). My 3 yr. old son did not care for them, but my daughter ate them all. This one will be a keeper.

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bestofcherie

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Reviewed: Aug. 12, 2009

Great recipe. I cooked them for longer than 8-9 minutes and used much more water than 1/2 cup. They came out crisp-tender and the seasoning was fabulous.

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Nicole

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

These were delicious. Ithink I overcooked them slightly. Will watch them better next time, because there definitely will be a next time. Thanks for posting the recipe.

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

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Reviewed: May 5, 2009

Delicious side dish, really great with my roast beef

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Tracy Barnes

Cooking Level: Expert

Living In: Guelph, Ontario, Canada

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Reviewed: Jan. 3, 2009

Was thinking about buying dry Rosemary after reading one of the reviews, but decided to use the RM in my backyard and my 2 year old and 6 year old LOVED this recipe. Only thing I noticed was the serving size for 4 was more like a serving size for 3. Maybe it was also because my kids took most of the carrots that I had on my plate!

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Nancy

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Reviewed: Dec. 6, 2008

WE PURCHASED PRECUT CARROT SLICES THAT WERE SCALOP CUT...LOOKED VERY PRETTY. COOKING TIME TAKES ALOT LONGER THAN 10 MINUTES. THIS DISH NEEDED MORE BROWN SUGAR AND COULD HAVE USED MORE SPICES.

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CLAUDE

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seminole, Florida, USA

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Reviewed: Oct. 31, 2008

This is an excellent recipe! Thank you for sharing.

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SUSIER57

Cooking Level: Expert

Home Town: North Tonawanda, New York, USA

Living In: Belmont, Michigan, USA

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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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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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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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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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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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