Glazed Carrots

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I bolstered my meager carrot supply with a few small parsnips (peeled and sliced just like the carrots and it worked really well- added to the sweetness and gave some nice color contrast. The dish was just great, though it took me a few extra minutes on high heat to get the ginger ale reduced. Used extra spicy Reed's Ginger Ale, but reduced the chili powder to a dash as I was feeding a 2 1/2 year old. She loved it, as did everyone else. Definitely a keeper.

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My son made these and they were excellent. I tried to cut corners and use baby carrots and they were not nearly as good. In the future, I will take the time to wash and cut full-size carrots to achieve the results my son got. I added fresh orange rind and honey to try to rescue mine and it did help, but no more cutting corners on this recipe.

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These turned out visually beauiful, they were perfectly tender as well, but frankly they had one of the worst flavors I ever tasted. The "garbage disposal dog" even turned up his nose! they were gross don't waste your time.

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This is one of 3 that I printed, pulled together the ingredients for my mother (who was not motivated to cook anything for thanksgiving to prepare. They looked, smelled, and tasted wonderful. The children loved them too. She felt so good that we emptied that dish. It was easy too. This recipe will take care of some of those fresh carrots that I'm sometime just not sure what to do with.

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Thanks Alton. Those carrots rocked the universe and ripped the very fabric of reality asunder. They were that great! And really easy to make. At first, I thought it wasn't going to work and that I got all that GingerAle and peeled & cut all those carrots for nothing... but it ended up being a big hit.

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My husband made these last night to go with a roasted pork loin recipe, and they were SO good! I often don't like glazed carrots, because they can be mushy and too sweet. These were al dente and were just the right texture and flavor. I think my husband put in a little bit of red wine, and the dish could not have been better. We have already told my parents that we are making this as a side dish for Thanksgiving dinner, and my parents are excited to try them!

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My kids love this and it's so simple to make. I follow it exactly. It is served a minium of twice a month in our house.

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Very straightforward recipe and excellent results! I did substitute the curry for chili as I have a little one to feed but it still turned out great!

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Easy to make and delicious. These were perfect alongside Alton's Lamb Shoulder with Red Wine recipe.

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Quick, easy, and yum yum yummy!