This recipe has the potential to turn my beloved DH into a rabbit. He LOVED the carrots fixed this way. Not too sweet, nice shiny glaze, piping hot and fork tender. The dash of cinnamon is a must in my humble opinion. Definitely THE finishing touch. Thanks for a great recipe.
Wonderful, easy to make, nice glaze, but not too overpowering. The honey flavor really came through. Thanks! I will be making this again.
Though my syrup didn't thicken, it was delicious. I have also made these just using maple syrup, mmmmm good! Thanks for sharing.
This was good - but VERY sweet - almost like a candy. The glaze set up perfectly. I used a bag of frozen baby carrots and nuked them for 5 minutes before adding to the glaze. I omitted the cinnamon and sprinkled dried tarragon on top insted. It looked pretty and the tarragon has a slight licrorice-y flavor that went with the sweetness very nicely. The kids liked it a lot.
I love this recipe and so do my kids! I also add a dash of nutmeg in. Delicious!
This glaze is delicious and I want to try it on other foods. I always add brown sugar to the cooking water to sweeten the carrots, so this method of cooking them did not go over well. While the glaze IS sweet, the cooked carrots flavor came through very strong and they did not get eaten.
Great addition to our otherwise savoury Easter spread! Thank you for sharing!
This was a good and easy recipe. I forgot to put the cinnamon in but it was still yummy and a recipe that I'm sure I'll be using again regularly.