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8 servings, 1/2 cup (125 mL) each
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This tasty recipe can be easily doubled to accommodate a larger number of guests. Prepare as directed, doubling all ingredients.
This easy-to-make recipe gives carrots a whole new flavour. And as a bonus, the colourful carrots are an excellent source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
A big hit for Thanksgiving Dinner.
This recipe was a hit! I used baby carrots and dried parsley and boiled the carrots for about 10-15 minutes so they are soft but still crunchy so it's not as much of a struggle to eat. I think the glaze really compliments the carrots. I tossed the carrots multiple times before and after baking to get them coated in the glaze as they seemed to dry and not hold the glaze on the carrots very well. I have used this recipe multiple times after school and quick lunches. It doesn't lose flavour or texture when reheating. Overall a great recipe.
The whole family loved this. I mixed some parsnips in with the carrots it and they were delicious too.