Reviewed: Nov. 17, 2009

Nice!!! Leave it simmering long enough and the sauce will get nice and siruppy. Add some turkish pepper flakes (or red chili flakes) to the sauce, and... kapow!! NICEEEE!!

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Dennis

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Reviewed: Apr. 14, 2009

Hello carrots, I think I am in love!! I cut back the sugar for the glaze and used regular carrots and found this to be an extraordinary vegetable dish. I paired it with phyllo-wrapped halibut filets from this site and roasted asparagus. Superb!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 18, 2009

Colorful, flavorful and a little crunchy. Perfect!

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FRANN

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Reviewed: Jan. 8, 2009

Very tasty! I didn't have hazelnuts so I chopped up almonds and toasted those. I also added a little bit of cornstarch to the pan before adding the carrots to thicken the sauce.

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JDOWNING

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

Made this for a dinner party, and they were delish. Added parsnip medallions too. Thanks.

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

It was okay but to sweet and not for us. People ate them but no compliments. The carrots that cooked with the turkey people loved. Won't make it again!

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Kristin Joey

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 19, 2008

Wouldn't make again.

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Dec. 27, 2007

We loved these. The Marsala sauce was very nice and I loved the addition of the hazelnuts. Nice presentation when garnished with parsley. Thanks for sharing Barbara.

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Marie C.

Cooking Level: Expert

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Reviewed: Dec. 25, 2007

Yum! Cooked carrots never tasted so good. I doubled the recipe but used less butter than called for. I cooked the sauce for a good 20 minutes to try and thicken but it didn't seem to...? Didn't matter though, 100% delicious flavor. My mother didn't even want to try but I insisted... she asked for the recipe and said she doesn't like carrots but really liked these and knows she should eat them! I will keep this recipe for sure. Thanks!

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Lydia

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Rocklin, California, USA

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Reviewed: Dec. 25, 2007

I wasn't sure how this would turn out, but it was fantastic. The smokiness and crunchiness of the hazelnuts offset the sweetness of the carrots perfectly. Thanks for the recipe!

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Tovah1013

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Reviewed: Dec. 14, 2007

I don't like cooked carrots but needed a vegetable for Thanksgiving so I made this recipe based on the ratings here and that proved to be a good move. This recipe is great, I will make this again and give it to my niece to use in her new business of personal chef for home gatherings

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Abby R.

Cooking Level: Intermediate

Living In: Richmond, Michigan, USA

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Reviewed: Oct. 21, 2007

I eliminated the nuts and this recipe was still fantastic! This recipe is truly a "no brainer"!

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kayakinnan

Cooking Level: Beginning

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Reviewed: Jan. 25, 2007

They are indeeed spectacular! I am not real big on cooked carrots but I loved these (as did my husband). The only changes I made to the recipe were to scale it down to 3 servings (hubby & I ate them all! LOL)& to not cut my carrots in half...I left them whole. The glaze is absolutely wonderful... thanks Barbara M.!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jan. 21, 2007

I thought these were delicious! I used regular carrots and cut them into "halved baby carrot" size, and I used salted butter so omitted the salt. My hazelnuts turned out to be old, so I used chopped toasted pecans. AND I reached for the marsala and we were out! So I used sherry. In spite of all of that, it was a great veggie dish, marsala is on my grocery list, and I'll make it again! Thanks so much, Barbara!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 27, 2006

I really liked the concept behind this recipe, but the flavor just wasn't there. These carrots were way too sweet, and the glaze would have covered at least 2 pounds of carrots. I would have to tweak this recipe to make it something I would cook again because of the sweetness.

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jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 20, 2006

This is one of the best carrot recipes I have ever tried. I took these to dinner at my in-laws' house. My father-in-law hates carrots, but he loved the hazelnuts. My mother-in-law hates nuts, but she loved the carrots. Every one else ate them together and loved them. The hazelnuts took longer to roast than the recipe indicated, but I started them early enough that it wasn't a problem. I will definitely make these again.

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Nessus

Cooking Level: Intermediate

Living In: Wausau, Wisconsin, USA

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Reviewed: Dec. 13, 2006

I made these carrots last Christmas, and my family all raved about them. My husband said they were the best carrots he has ever tasted. They were different from most other carrot side dishes I've tried -- the hazelnuts worked great with the carrots.

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