Oh my gosh, these were delicious, simple, and inexpensive to make! I roasted mine. A definite 'keeper' recipe. Many thanks!

Yum! So simple and delicious that this recipe is definitely a keeper.

Okay, nothing special.

Yum!!! What a great and simple recipe. We really enjoyed this. We liked it so much, we are actually going to make it again tomorrow night. It will be in our vegetable rotation from now on.

I liked that this was so simple and easy with ingredients I have on hand. Plus there was no added sugar which I liked because carrots are sweet enough themselves. The parm cheese globbed up even though I waited a bit before mixing it in as the recipe states. It didn't add much flavor though, but I liked the recipe overall.

So So didn't taste so well after it cooled on your plate

Not being a huge fan of cooked carrots, I was skeptical of this recipe. I knew my DH would like it as he loves cooked carrots. Well, I was pleasantly surprised at how much I enjoyed this recipe. Maybe it was because the only sweetness from the dish came from the carrots themselves and not the added ingredients. I chose to cut my organic carrots into coins rather than slices. I made the recipes with the cooking instructions listed, but I’m sure this could be made by roasting the carrots also. I served this with a salad and ‘Honey Mustard Chicken with Pretzel Crust’ from AR and we had a delicious meal.

Super easy. Added half a garlic clove, tasted great.

Yum! I have a hard time finding carrot recipes, bc I prefer savory, not sweet, and I'm a picky one when it comes to carrots . . .but this is good. I really enjoyed them. I think the only criticism I have--and it's more of an addition--is I would love garlic with these. I, too, roasted, but did not chop my baby carrots (they were large, too--some of the baby carrots in the bag are smaller, so keep that in mind), so they took about 1 hour and 15 minutes at 350. I'd up the temp to 375 or 400 next time, but otherwise it's good. I put the Parmesan in with the butter and carrots, and although it got a bit crisp, a lot kind of melted into the carrots and I ended up with a buttery, Parmesan-y taste. Very good, actually. I think I'll stick with roasted so as not to dirty a lot of pans, but I think this recipe is a great starting point. Thanks for the recipe!

I used baby carrots, added some sliced onion as the submitter suggested; then followed directions as written. We love carrots, so this was a new way to try them and enjoyed by all with no leftovers. Thanks for posting, becky1618