Reviewed: May 8, 2010

This was an easy and yummy recipe. We had carrots as a side to our Rosemary and Garlic simmered porkchops.

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5 users found this review helpful

Reviewer:

Reviewed: May 9, 2010

This was a great carrot recipe - I used whole carrots, chopped into pieces (into three lengthwise, and each into quarter lengths), and roasted them for much less time than indicated. They were in the oven at 425 degrees for 10 minutes, I added the balsamic and let cook 4 minutes more.

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37 users found this review helpful

Reviewer:

Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Jun. 20, 2010

Quite good and easy! The one-year-old loved them and so did the thirty-something-year-olds.

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3 users found this review helpful

Reviewer:

ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

Reviewed: Jul. 15, 2010

Wow, these were really good!! Since we were cooking out, I made these on the grill instead of in the oven, and they turned out just fine. I thought my son, who typically hates cooked carrots, would like these, but he didn't, so that's why I gave it only 4 stars instead of 5. Oh well, that means more left over for me!!

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1 user found this review helpful

Reviewer:

ilackcreativity

Cooking Level: Intermediate

Living In: Fayetteville, Georgia, USA

Reviewed: Aug. 19, 2010

Too much balsamic for my tastes... maybe try again with less vinegar and tossed with Parmesan cheese right out of the oven.

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1 user found this review helpful

Reviewer:

fausterlady

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Reviewed: Sep. 16, 2010

I love the flavors here - I had never thought to do balsamic on my carrots! I didn't follow the proportions exactly. I used whole carrots and sliced them into thick rounds, tossed in EVOO, sprinkled with kosher sea salt and roasted at 425 for 30 minutes. When serving, I just drizzled them with a little balsamic. Very nice! An easy way to mix up roasted veggies!

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17 users found this review helpful