Glazed Julienne Carrots

I had a bag of already julienne carrots, tri-colored and the sauce was simple.  I didn't actually read the recipe thoroughly and didn't put the carrots over the heat and it turned out good anyway.  I'll make sure to cook them until they're crisp-tender next time.

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.

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.

I made without parsley and pepper and was really good!! A perfect sweet side dish! Very good and will make it again and again

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.

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.