Spicy Glazed Carrots Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 21, 2015
We have not been a cooked-carrot eating family, but in an effort to broaden the variety of sides I offer, I decided to try this recipe. The entire family loves it and it has become part of our vegetable rotation. I make it exactly the way the recipe reads. Thank you for a delicious change!
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Reviewed: Jan. 20, 2015
This is yummy. I omitted the cayenne pepper as I was trying to find a recipe similar to a dish like this I had eaten before. I prepared everything as directed, but I used peeled baby carrots instead of the sliced. I reduced the heat to low after about 5 minutes. I used a lid the entire time. Towards the end the sauce got a bit sticky and thick, I will try adding a small amount of water if it happens again, as another reviewer suggested. This recipe went over well in my house and a few of us that prefer raw carrots actually ate them and thought they were good - and would eat them again! I was happy to see evoo works as well. I wonder about butter?
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Reviewed: Jan. 28, 2014
Made this last night with about 2 cups of sliced carrots. Used spices as indicated, only didn't measure, just estimated for amount of carrots. Used couple tablespoons of evoo and 1/2 stick of butter. Added brown sugar and spices after about five minutes of sweating carrots on upper range of medium heat. Then reduced heat to med-low to finish cooking. As liquid began thickening a little too much, I added a couple tablespoons of water. Delicious. Might have been heavy on brown sugar, but not focused on healthy, just flavor.
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Cooking Level: Beginning

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Reviewed: Apr. 18, 2013
My husband loves this recipe! The only change I made was to omit the nutmeg, only because I know that he does not care for it. It has definitely become one of his most requested dishes.
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Reviewed: Mar. 31, 2013
I tossed sliced carrots with oil and dry spices and roasted them at 400 for 40 mins then tossed with a bit of sweetener and garlic salt before serving. My boyfriend was very uncertain about the cinnamon carrots but they were amazing with our bbq chicken.
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Reviewed: Nov. 25, 2012
this was actually pretty good. I did not know how it would go over, but it was fine. I think a next time I would go just a smig lighter on the cayenne.
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Photo by Kathy Scharf Rhodes

Cooking Level: Expert

Home Town: Ontario, California, USA
Living In: Susanville, California, USA

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Reviewed: Nov. 15, 2012
I found that I needed to keep the temperature of my stove at or below MEDIUM heat...this is very important. Also, the use of a lid is somewhat important if you notice that all of your pan juices are starting to cook away..I used my lid for about five minutes in the middle of the 15 minutes (I live at high altitude so it takes longer to cook carrots here) and then reduced the spice concoction at the end. I used olive oil instead of vegetable oil..I almost always stay true to the original version but I was out of vegetable oil. Either way it was *Excellent*!!!...We used more cayenne pepper but we like it hot here in New Mexico!! Yummy!!!
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Photo by Cammy K

Cooking Level: Expert

Home Town: Decatur, Illinois, USA
Living In: Albuquerque, New Mexico, USA


 
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