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Glazed Baby Carrots Recipe

Glazed Baby Carrots

Anne Burrell

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret to Grilled Hanger Steak

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on October 16, 2011

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    Very different tasting. Family are not big carrot lovers but loved this recipe. It is a do againer

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  • on April 25, 2011

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    love,love,love these carrots was all I heard around the dinner table at our easter feast: thank you anne and also .. I love the way you talk and are so excited about what your making : I find myself talking to my food after watching you .. my hubby finds it cute:

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  • on February 17, 2011

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    Anne has become my new favorite chef on FoodTV. I've roasted my carrots a lot in the past, but timing them to be ready with the rest of the meal was always a problem. Love having these ready to toss into the sauce right before ready to serve the main course. Used regular carrots, peeled and sliced on bias, 2 T. bottled lemon juice, and 1 t. dried thyme. Turned out delicious. Would go great with German and other eastern European cusine as well.

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  • on February 15, 2011

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    Easy. Flavorful. My boyfriend loves carrots and he loved this recipe

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  • on February 08, 2010

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    Sooooooo gooooood! I made lamb chops with horseradish mashed potatoes, and these lovely carrots of yours, Anne! It's carrots like I've never tasted before. I put more cayenne by accident, but will stick to the same mistake next time... I love a little extra heat. Can't wait to make the Turnip Gratin, since Chuck is raving about it. Must be good! Thank you Anne for snapping me out of my steamed veggie sides nightmare I've been living.

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  • on October 20, 2009

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    I added a handful of dried cranberries during the final cook and it was great!

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  • on October 19, 2009

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    I'm a novice cook and have been looking for an easy receipt for carrots that was a little different. I found this one very flavorful with just the right number of ingredients. The sauce also tastes great on rice. I think I added a bit too much water and had to let it cook down for awhile until the right consistency was achieved. This is definately a "keeper" and will try it again soon. Good work Anne!!

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  • on October 18, 2009

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    I've made glazed carrots before but have never precooked and shocked them as directed in this recipe. They were quite easy to make and very delicious. My family enjoyed the bit of spice the red pepper added. Next time I make these I think I will halve the butter, though.

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  • on October 17, 2009

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    Love Ann's "baby-talking" personality! She's fun to watch!
    Keep up the good recipes and great personality, Ann. You are the ONE!
    Didi
    Chicago

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  • on October 17, 2009

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    Love Anne and her kooky personality. If you don't enjoy a certain chef, then don't watch their show. I find the personal attacks offensive. Let's stick to comments regarding the recipes.

    Bonnie
    San Diego, CA
    10-17-2009

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