Reviewed: Feb. 10, 2012

This was pretty good. I thought they were a bit too salty, but hubby disagreed. Not 5 stars because it didn't blow us away, but definitely pretty good. A nice change to have cinnamon paired with savory flavor, not just sugar.

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Reviewer:

Jolie

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Rockville, Maryland, USA

Reviewed: Mar. 17, 2011

Nice and easy recipe. My husband is not a big fan of carrots but he liked this. I used more cinnamon than called for and added a pinch or two of nutmeg.

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7 users found this review helpful

Reviewer:

Sarah-May

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Christopher Lake, Saskatchewan, Canada

Reviewed: Jun. 30, 2010

simple and delicious. everyone loved them!

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Reviewer:

busybaker

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 1, 2008

This was great and so easy. I was looking for something a little different than the usual "plain carrots" side and this was exactly what I was looking for. I left out the salt. I didn't feel it was necessary. They had just the right amount of spice to them. A new classic for our house!

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Reviewer:

babygeige

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 5, 2007

These were so good! I love cinnamon so I used more. I didn't even take the time to julianne the carrots. Subbed honey for the sugar. Thanks!

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4 users found this review helpful

Reviewer:

Scotdog

Cooking Level: Intermediate

Reviewed: Mar. 26, 2007

I made thes first at home for my wife and myself and loved them. I next made the dish for a meeting of our local Lions Club. The carrots were a hit, even an ex-Marine, who dosen't eat vegies, liked them. Feeding 40 plus, I sliced them thin on a bias and and took less time than juleinned. The combination of the salt, cinnamon, and sugar is "unique" but also a pleasent surprise.

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Reviewer:

Firewalker

Reviewed: Feb. 10, 2007

I really liked this recipe... but without the salt. I tried the sauce with the salt (in lesser and lesser amounts) before putting it on the carrots, but I just couldn't get it to taste right. I eventually just omitted the salt, and loved it that way.

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Reviewer:

LMD

Reviewed: Dec. 29, 2006

The thought of sweet cooked carrots usually makes my toes curl, but I served this at Thanksgiving at the request of my husband and mom-in-law and I had to have thirds! The butter makes them extra delicious and the seasonings aren't too sweet or spicy.

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6 users found this review helpful