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Excellent! I love carrots and this is a lovely new way to serve them. I made the recipe as directed using balsamic vinegar, but had to sub minced green onion for the chives. I made quick work of the slicing by using a mandolin. The carrots and onion come out crispy tender and the chive (green onion) garnish adds another layer of flavor as well as color. I served this with BBQ grilled steak with Stick to your ribs Creamy mushroom sauce #70794 and Great Greek Green Beans #71244. Thanks Tebo, great recipe!

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Lorac January 11, 2004

This was amazing! I never would have thought that garlic and onions would blend with carrots. I put two crushed garlic cloves into the butter while it was melting, turned off the heat and let it sit for one half hour before removing the garlic. I will add this to my rotation, thanks.

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Paka June 10, 2014

I used basalmic vinegar. My partner didn't mind this dish, but I very much disliked it. As soon as the carrots cooled the vinegar left an awful taste and to me made this inedible (and I usually love basalmic).

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ejo801 March 04, 2013

Nice carrot dish. I used balsamic vinegar (the aged sweet kind) and it was good; I would add more next time.

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JanuaryBride October 15, 2008

Loved the balsamic vinegar, but we didn't like the onion with it. So, next time we will leave out the onion! Otherwise, we will try these again. Thanks!

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MommaEllen April 30, 2008

This recipe was awesome! You only need 1 or 1.5 tbsp of butter, not the three given if you want to make it a bit healthier and still get the buttery taste. I also did 4 cloves of garlic and you barely get a garlic taste - I probably would use minced garlic next time for a stronger flavor because we love garlic. I used a 12 oz bag of mini carrots and it was quick, easy, and delicious!

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pdpnicole April 22, 2008

I really like the tangy flavor that the balsamic gives to the carrots. I also used scallions instead of chives, as that is what I had on hand.

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Chandra M April 14, 2008

This is very tasty. We used Balsamic vinegar, and green onion insead of chives. Needed more salt and pepper than recomended. Very tasty change to regular carrots.

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melmaddie December 28, 2007

I thought the balsamic vinegar flavor was much too strong for the carrots. We probably would have enjoyed this more with a more subtly flavored vinegar.

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appleydapply May 03, 2007

These were quick and very delicious...you'll probably find that it yields less that six servings, because people will be taking awfully big portions. :) I used balsamic vinegar, and while the taste was very good, I think I'll try a different flavored vinegar next time so that the color of the carrots is not affected as much. Thanks for posting!

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Aunt Cookie February 14, 2007
Carrots Piedmontese