Brown Sugared Carrots

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Yummy and easy! Doesn't take a lot of attention while you are making other things for your meal. I always cook this for St. Patty's Day dinner and it is a big hit with the family, not too sweet or cloying, just enough to make it everyone's favorite!

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This recipe is the bomb! It went well with the prime rib that I made last Christmas. I actually have my own carrot recipe that's great, but her passion for putting it together made me want to try it. The savory sweet (but not over-the-top sweet taste of these carrots had my six and eight year old coming back for thirds -- no left overs.

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I bought three bunches or fresh carrots to make this dish and wasnt sure if I needed all of them. I decided to make them all and there wasn't a bite left.
My father-in-law quickly told my mother-in-law to get this recipe and make these carrots! I used maple syrup instead of molasses as someone suggested and it came out great. The presentation was beautiful and looked very elegent. It will be one of my new go to recipes! Thanks Alex!

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I steamed the carrots, always steam or bake veggies.
for G: frying, even in good olive oil is never LOW FAT.
I made the sauce on the stove with a smaller mix of olive oil and butter. Yes I know... I grew up on butter and love the taste; however, I wish there was a good sub for butter besides Butter Buds.

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These carrots were pretty good, although I did not have the molasses I used Maple syrup instead (lol but the sauce was still pretty thick. Even my 14month old enjoyed them!

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My grandchildren love to eat raw carrots, but this recipe now has them eating cooked carrots. My granddaughter helped me in prepairing them and we used fresh from our veggie garden carrots. Even my DH ate some and he doesn't even like carrots.

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This recipe has the perfect balance of sweet and savory, and a perfectly textured glaze. Alex really knows what she's doing. Her recipes always execute without fail from start to finish. I prefer my carrots with a bit of a bite, but my kids, who are very young, like them a bit softer. So I boil them in water for about ten minutes before sugaring them.

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This could have easily been named "Candied Carrots." Although the recipe probably meant to use fresh carrots with the tops still attached, I was unable to find these in the market and so I used regular ones. I am looking forward to using the specified ones when they come into season. I am sure it will be even better then.

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it wasnt anything special not a hit in my house..

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What a spectacular treatment for carrots. They were absolutely delicious and wonderful in every way.