6 Reviews

This is a wonderful combination. I modified the glaze by adding a bit more water and a little sugar to cut the tartness, and I put more toasted pecans on top, but the fundamental character of this recipe is wonderful. I recently prepared a casserole dinner for 20, and at least half of them went for seconds of this dish

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macharr May 09, 2009

This is a delicious side dish even though my cupboard was bare in the cornstarch dept.!! I hate when that happens but the lemony butter was great just the same. Pecans don't work here due to allergy but sliced almonds are always a good substitute. Next time I make this (and there will be many next times) I will be sure to have some cornstarch on hand. Thanks for sharing your super fine recipe!

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GaylaV September 02, 2008

This is a great combo of flavors. I used baby carrots. I think I had the heat too high, since the sauce thickened up too fast and was lumpy, but tasty!

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Outta Here July 04, 2008

This is so delish! I mistagged this in one of the tag games. It looked so good, I went ahead and made it, again, and last night, again! It's so simple, so quick to make, and again, delish! Thanks Annacia for a great recipe and for sharing.

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FLUFFSTER March 11, 2008

This is very good. I loved the addition of pecans, but not my BF. This is a really good side dish. Thanks Annacia :) Will do that again for sure. Made for 123 hit wonders.

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Boomette March 02, 2008

a fantabulous dish. I could have sworn i reviewed it before, but looks like it didn't take. This was so good that i mopped up the glaze with bread. Better than hollondaise :)

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MarraMamba February 23, 2008
Glazed Asparagus & Carrots With Pecans