Just ok, nothing special. I should have cooked the carrots 20 minutes.
I made this for Thanksgiving & it was a hit. It is SO easy to make and delicious! The combination of flavors: apple, bacon, onions & a hint of heat in the red pepper is palate-pleasing. I've made it a few times since & it's a winner every time. I have interchanged the chives for scallions ... and have used freeze-dried chives (in the spice bottle section) and it hasn't made any difference in the outstanding outcome. It does take about 20 minutes to get tender carrots though.
This dish would make a lovely side dish for a holiday meal. I served it alongside CL's Cider-Glazed Chicken with Cranberries. The pepper gives the dish a nice, unexpected depth of flavor without being overpowering. I had to use a medium-size skillet, and I cooked the carrots about 20 minutes so they would be tender. This is simple to prepare and tasty--will make again this fall.
We love these carrots. Made with OJ - husband and son drank all the apple juice :) - and it was wonderful. Cooked down so very little liquid left, topped with turkey bacon.
My husband raved about these. I'm not a big onion fan, so I left those out, but still loved this recipe.