Glazed Julienne Carrots

  • carolfitz Posted: 01/04/09
    Worthy of a Special Occasion

    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.

  • Jennifer3946 Posted: 11/23/10
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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.


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