Spicy Brown Sugar 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 changed up the light brown sugar and used dark brown, much better flavor and far less sweet!
I also used the fresh parsley, but only about 1T. chopped just for garnish, and that was for 4 pounds of carrots or double the recipe!
Double the recipe fit perfect in my oval 2 1/2 quart crock pot for Thanksgiving, needless to say, there wasn't much leftover!
I was also asked by everyone for the recipe. This will be a staple for my dinner table as a side all of the time!
Thanks Sandra, I watch your show all the time, just to see if I can guess the color of your Kitchen-Aid mixer for that day, lol

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

One word DELICIOUS!!!!!!!

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 my kids' favorite way to eat cooked carrots! The whole family loved them! Awesome recipe, Sandra!

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 made this for my family Thanksgiving dinner as I was in charge of vegetables adn wanted to bring something a little more "special" then the traditional "veggies in a butter sauce". It was a big hit! I come from a very mid-western meat and potatos household and they are typically thrown off (in the wrong direction by change, but they finished the double batch of this that I made!

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

Yummmm!!!! didn't have pumpkin pie spice so used apple pie spice - also only had apple juice and apple cider vinegar so I measured out the juice to 1/4c and added a 1 TBS of apple cider vinegar - Great 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

Excellent! Perfect for a cool, stormy February night. I tried them on the adults first and received kudos. Now, onward and upward to try with the college kids when they're home this weekend!

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 never write reviews but have been struggling getting my husband to touch vegetables. He loved these so much he went back for seconds,thank you Sandra for this recipe. I didn't change a thing, and super easy to make.

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

Great way to sweeten up ordinary carrots. I used double sauce, thinking original recipe would not be enough, but the original recipe would have been fine. Parsley doesn't add flavor, just makes a pretty presentation. Looks great on the table and eats well, too! Didn't taste the "spicy", but maybe because I doubled the sauce? Also, I boiled the carrots for a few minutes longer to get them softer.

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!

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 made these and what a great, delicious way to "spice" up carrots! They could not be easier or more delicious! Thanks Sandra Lee!