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Originally published as Glazed Carrots in Taste of Home Cooking School Collection Spring 2009, p47
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Reviewed on Feb. 21, 2011 by grammycadillac
I seem to be the only one who had a problem with these carrots, the sauce got very hard, I MEAN LIKE A ROCK, I did make the sauce about an hour ahead of time so I could just put the cooked carrots in right before we ate. When I reheated the sauce it was like glue, I just kept mixing it over the heat and it was a solid soft mass. I added the carrots and it would not adhere to the carrots, just kept falling off in clumps. I finally took the carrots out removed all the clumps of the solid brown mass and we ate the carrots unglazed. Cannot imagine what happened, this should be a snap to make.
Reviewed on Jan. 05, 2011 by oliemommy
easy and good
Reviewed on Mar. 05, 2010 by pdmiller93
I used the very tiny baby carrots and I didn't use the fresh parsley. We really enjoyed them and I would definitely make them again.
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