Try watching the "Glazing Vegetables" video before making - it's only a few minutes long. I used too much water when first cooking the carrots and had to take them out to reduce the glaze. Also used thyme from the garden since the main course called for a lot of tarragon. Got good reviews, but would probably add something like slivered almonds with the herb right before serving.
So simple and tasty. I will reduce the water to 1 1/2 cups next time. My carrots were perfectly cooked in about 8 minutes so I removed them from the pan and continued to reduce the liquid for another 3 minutes or so. Love these simple and tasty recipes, Thanks!
We love these carrots. They have a great flavor. I made them twice. the first time in a 12in high sided pan and the glaze was done in perfect time with the carrots. The second time in a standard sauce pan and I had to cook down the glaze after.
This recipe is amazing and delicious. I cut back on the herbs, seemed to take over the flavour. So easy to cook around this dish. No fuss, no muss.
Wow, these are really good and it's very easy. I used fresh parsley instead of tarragon because I had some. I did need to scoop out the carrots and let the syrup cook down but this was easy and not a problem. Everyone loved this!