I always forget about using carrots in this manner and they are so easy and delicious! Made with the Manhattan glazed chicken and the wilted spinach from same issue. Had to use the bagged "baby" carrots as real ones are not available yet in local markets...but spring is on the way and I'll be using this recipe again.
Glazed Baby Carrots
liafinney Posted: 03/29/13
straightscallop Posted: 03/19/13
The liquid didn't really get "syrupy," so I added a bit of cornstarch. But while I was trying to get it to the desired consistency, the carrots went a bit soft. Next time, I'll add the cornstarch from the get-go, which should clear it right up.
steponme Posted: 03/27/13
Pretty good, the vinegar adds a little tartness as another reviewer said, it balances out some of the sweetness. I would make these again.
Tumbles Posted: 03/19/13
Super easy and delicious. I was a bit skeptical about the vinegar but it added just the right amount of acid to balance out the sweetness of the carrots and brown sugar. I bought a bag of the baby carrot medley in the fresh produce of my grocery store, had orange, yellow and purple baby carrots -- was a beautiful dish!
daneanp Posted: 05/09/13
Very flavorful but on the sweet side. I might cut back on the sugar a little next time. It took a bit longer to steam than the recipe called for and my carrots were pretty small. All in all, I'd probably do 15 minutes total cooking time.
Nattymom Posted: 04/18/13
I made this as a side dish with Roasted Chicken for Easter. Using a bag of baby carrotts made it easy. The adults all like it but the kids were not a fan. We will make again.
mongoexplorer Posted: 07/26/13
I didn't like the vinegar taste - I thought it would be sweeter. I think if I tried this recipe a second time, use white wine instead of vinegar.
zildraw Posted: 07/25/13
JNBank Posted: 08/10/13
Like another reviewer said it didn't get syrupy. Not much flavor. I've made better carrot recipes from cooking light.