2 Reviews

This was really good; made based off of chef#204024's review. I wanted to try these carrots because of the great photos chef#204024 posted. I cooked the carrots a lot longer than instructed, 4 yr old DS won't eat if they are "too crunchy" (but eats raw carrots?!) I made the sauce at the same time as the carrots and then took it off the heat and let it thicken and it was very thick. When I added the carrots though, the moisture thinned it out right away; next time I will cook a little in the sauce to let it re-thicken. Will be making these again since both DS's ate them up!!

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AZPARZYCH April 19, 2010

I'll probably give these tasty, sweet carrots another star if the chef will come back and list the correct amount of sugar. I used 6 tbsp packed brown, which seemed like a lot but still left me with a fairly thin syrup to pour over the carrots. I also used grated fresh ginger since that was what I had on hand. Instinct says the carrots should be put back in the pan to reduce the liquid until it coats the carrots; I'm trying that next. Also, since I got the pineapple juice from a can of chunks, it made sense to me to stir some of the fruit back into the carrots just before serving. Thanks for sharing a family favorite and I hope I'm doing it justice. Made for Pick A Chef.

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Lavender Lynn April 14, 2010
Pineapple Juice/Brown Sugar Glazed Baby Carrots