11 Reviews

very tasty. I added a little bit of honey to make it sweet. I add honey to everything though lol

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Stefanie828 January 18, 2010

Thankfully, I doubled this recipe because it was delicious. Even with twelve carrots, I used only one tablespoon of olive oil because unlike with porous vegetables such as eggplant and zucchini, which absorb oil, carrots need only a small amount of oil to completely coat their firm texture. When I added the garlic, I did not stir. I just sprinkled the chopped garlic on top and roasted for the remaining time. Although I was out of parsley, Roasted Caramelized Carrots With Garlic tasted great without it. Thank you, Trinkets, for a savory side dish.

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Garden Gate Kate November 15, 2014

Not bad! I used baby carrots, and forgot the parsley, but still good. Even with baby carrots I let it cook in a covered glass casserole the whole amount of time in the recipe for the initial roasting, then uncovered after adding garlic. I'm not sure that was right, as the recipe doesn't say whether to cover this dish or not. I think next time I'll throw my garlic in a bit earlier or let it cook a few extra minutes after I add it so it can roast a bit more and sweeten, but that's the only change I'd make. Kids didn't care for this, but I was prepared for that. ;-) Served with tequila lime chicken off this site. Thanks for sharing.

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Queen Roachie March 03, 2013

I'm eating healthier and intend to live forever ~ so far, so good.

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gailanng April 19, 2012

So Easy and SO GOOD. Off the chain good.

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lvkimble February 06, 2012

Wow - these were very good. I also added a little honey like Stefanie828 suggested. I could have eaten all the carrots by myself. I've already put carrots on my grocery list so I can make this again. Thanks for an awesome recipe.

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Connie Lea February 13, 2011

Straight forward easy and delicious. Next time I am going to play with it a little bit and add other veggies for a good veggie side. Thank you for posting. Made for Fall PAC 09

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daisygrl64 September 08, 2009

This recipe was amazing :) first time i tried it as it is. It was absolutely delicious. Second time, after 30 min i added some zucchini, tossed in some more olive oil, rosemary, white pepper. It was awesome. Third time i added with the carrots at the very beginning potatoes cut in halves together with spring onions, and a dash of onion powder and added the zucchini at the last 30 min as well. GREEEAAATTTT :) thanks for sharing :)

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NellyVanilly January 25, 2009

Ridiculously easy, and delicious. I made this along with Lemon-Garlic Parmesan Orzo and Roasted Red Onions With Butter, Honey, and Balsamic, for a wonderful vegetarian supper, in fact I also made sesame green beans, for a colourful plate! What a great taste, these would go with anything, and so easy to pop in the oven while you are busy with other dishes, these will be on my Christmas menu! Made for vegetarian swap#5, December 2008

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Karen Elizabeth December 08, 2008

10 stars again Trinkets! Right on! This was perfect with your roasted chicken

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gravytrain November 01, 2008
Roasted, Caramelized Carrots With Garlic