Simple once the carrots are cut and parsley chopped. Subbed a smaller amount of butter for the margarine, reduced the brown sugar proportionally, and added a bit of broth. Pretty on the plate. Served with CL's Herbes de Provence Lamb.
Glazed Julienne Carrots
Comments and Reviews 1-5 of 5
carolfitz Posted: 01/04/09
Jennifer3946 Posted: 11/23/10
So simple, yet really delicious. I used a mixture of orange, purple and white carrots from the farmers market and just washed them, no need to peel them as the recipe says. Otherwise, I followed the recipe as written, and the result was scrumptious. So simple, but impressive enough for guests.
No Longer Registered Posted: 10/13/10
I substituted butter for the marjorine with good result. It's a simple and straightforward recipe but that's what drew me to it in the first place.
canderson444 Posted: 06/21/10
I made without parsley and pepper and was really good!! A perfect sweet side dish! Very good and will make it again and again
keroppi Posted: 04/07/10
Very good and simple. I liked that they weren't too sweet. Used baby carrots and cooked a little bit longer than 10 minutes. I will definitely make these again.