Reviewed: Jan. 8, 2012

Used carrots chopped into medallions. Also used vegan margarine instead of butter. Oh, and used pecans instead of hazelnuts (as mentioned by another reviewer) as I couldn't find hazelnuts at the store (didn't look terribly hard though). As a few have mentioned, the marsala mix wasn't really a glaze as much as a sauce. Still very good!

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Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Dec. 27, 2011

This was....ok. Good but not great. I was excited to try this recipe but the glaze would not get to a glazing consistancy. Too liquid. And the flavor was not exciting. Sorry... not my cup of tea.

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Reviewer:

AKGIRL97

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 26, 2011

Unbelievably delicious! I used toasted almonds and Chambord (Raspberry liquor) instead of hazelnuts and Marsala. Everyone wanted the recipe!

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Cin

Reviewed: Feb. 3, 2011

We didn't care for the sweeter spin on the carrots. They were pretty, though!

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Mami

Cooking Level: Intermediate

Reviewed: Jan. 10, 2011

Served this at Thanksgiving and both guests asked for the recipe. Super easy to prepare and the taste was great. Watch for the hazelnuts when toasting. I liked the sweet and crunchy texture and the Marsala adds a perfect amount of flavor.

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Reviewer:

CurtAnne

Home Town: Springfield, Missouri, USA

Living In: Pleasanton, California, USA

Reviewed: Dec. 9, 2010

LOVE THIS! I made it for Thanksgiving dinner, and it was a big hit. I was skeptical while I was cooking the sauce, but once I tasted it, I knew I had a winner. I used sliced almonds instead of hazelnuts. Delicious, will DEFINITELY make again.

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Reviewer:

Truly.Blessed

Reviewed: Nov. 29, 2010

i would make these again and again and again! SO GOOD and such a nice flavor. I double the recipe since i made it for thanksgiving and had 12 people over. LOVED this...such a nice addition to the carrots.

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Reviewer:

Cookingwithpanda

Cooking Level: Expert

Reviewed: Oct. 14, 2010

Not only did they look beautiful, but they tasted great too. These were restaurant quality but fast food easy. Dinner guests will be impressed.

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Cooking Level: Intermediate

Reviewed: May 17, 2010

Barbara, we thought your recipe was fabulous! Everyone went back for seconds and thirds and just raved. The only thing I did differently was to use brown sugar instead of white and altho I didn't read it until now, I'm loving another reviewers suggestion of adding a bit of heat. Next time for sure. Thank you again Barbara!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: May 4, 2010

This were really good! I used splenda insead of reg. sugar and I think beacuse of that the syrup never thickend but they still tasted good so I didn't care. We paired this with Hazelnut crusted halibut with garlic mashed potates also from this site and we had a wonderfull meal. Thanks

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