Success
This recipe was saved to your Folder_Name folder.
Please sign in to save this recipe to your Recipe Box!!
Cook 1 cup small shallots with 2 tablespoons butter and a pinch each of sugar and salt in a skillet until light brown, about 4 minutes. Add 1 pound baby carrots, 2 more tablespoons butter and 1/4 cup water; simmer until tender, about 5 minutes. Top with toasted almonds and chopped tarragon.
Photograph By Antonis Achilleos
Hidden Valley® Glazed Baby...
Oh Yeah Baby Glazed Carrots
By: Emeril Lagasse
Sweet Baby Jack Carrot Cake
By: Paula Deen
Glazed Carrots
By: Emeril LagasseView All 47 Vegetable Collections
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
What's Hot
9314 views
03:29
3074 views
00:05:25
Photo: Glazed Baby Carrots Recipe
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 9 reviews
By sdward48
Evanston
on November 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very good! I used 1/4 Cup of orange juice and added a little mango salsa!
By kjandreau_6812
Fall River, MA
on March 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved the carrots with the sugar glaze but the tarragon made it taste a little funky to me. The almonds were also a really nice touch. Next time I am going to leave out tarragon but overall pretty good side dish!
By kflister_4599412
Owatonna, MN
on May 20, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
very tasty. The carrots took much longer to cook,but I expeceted that because I used regular carrots. I used more water because of the carrots being larger. I also used onion and garlic rather than shallots. Over all the dish was delicious. I also toyed with the idea of adding balsamic vinegar to the dish. Will try that next time.
T
Read all 9 reviews