Glazed Carrots

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought these were great! My husband ate them all and he is not a fan of carrots. Great Ginger flavor and nice slight kick with the chili powder. Used Baby carrots and sliced them on bias - this took less time. YUM!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Though I'm obviously in the minority here, my family found this recipe to be lacking in flavor, particularly in ginger/ginger ale flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It's such a simple recipe but it's sooooo good! IYou barely taste the chili powder.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great recipe! Even my husband, who usually never eats vegetables, liked it. It has the perfect balance of sweet and heat. Definitely a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am not a fan of the sticky sweetness of traditional glazed carrots. After making this super-easy recipe (I made mine with baby carrots that I needed to to get rid of, I will never cook carrots ANY OTHER WAY! Easy, perfect, sweet, savory and sassy... DELICIOUS! Thanks Alton!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a great recipe! Next time, I might try adding a bit of chopped garlic for a bit of added flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tasted the recipe during the cooking process, and became skeptical. However, if you wait till the very end, when the ginger ale has reduced completely, you get the excellent sweet gingery taste on the carrots which really makes the dish. Excellent!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't have any ginger ale on hand, so I used a mixture of half water and half orange juice with some fresh ginger grated in. So, I can't speak to the flavor of Alton's recipe as written, but the cooking technique was spot on. The texture of the carrots was perfect. And, my orange juice hack tasted good, too. I like to think that Alton would be proud of my culinary resourcefulness.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The texture of the carrots was perfect. The idea of using ginger ale was quite ingenious. However, I did use diet Canada Dry ginger ale, as that's what we had at home. It tasted great, but I'm not sure if a non-diet version may have worked better, due to the sugar content.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It took us a year to get around to making this recipe after hearing about it but once we did, we can't stop! For the home crew or company, all that we have served, are now in love with this dish.

We particularly love it with rib roast (AB style, yorkshire pudding (AB still waiting for your recipe on this english favorite!, and green beans almondine.

Cutting the carrots on the bias is the hardest part. (anyone know of a mandoline attachment available for this?

We substitute fresh cilantro for the parsley as we like the stronger flavor and feel it enhances the ginger flavor from the soda (Reed's extra ginger beer.

Thanks AB, for another favorite dish!