24k Carrots

From: Outnumbered By Peanuts

On Oct 4, 2009

Very yummy! Made these to go with dinner last night. I used 1/2 lb of the frozen crinkle cut carrots. I kept the sauce ingredients at 2 tbsp brown sugar and 2 tbsp margarine but decreased the ginger to 1/4 tsp which was plenty for my family's tastes. I'll definitely increase the sauce ingredients in the future to make it more 'saucy' though. I also think next time I'll try subbing cinnamon for the ginger because my family likes cinnamon on carrots and I think it will work well with this method. Thanks for posting!!!!!!!!

From: Fluffkins

On Aug 26, 2009

I followed Mama's recipe and found that I prefer the less saucy version - to keep it healthy. The kids liked it, it was easy to make - I steamed baby carrots, then mixed them into a bowl with the brown sugar, butter and ground ginger. Because the butter was not melted yet, I mixed what I could and then added the hot carrots, which then dissolved and turned the mix into the sauce. I will be making this again.

From: MollyJ

On Jan 28, 2006

I also like to make carrots this way but I like to use fresh ginger root, about 1/2 to 1 tsp chopped fine. I OFTEN make them in the microwave, which means you throw the above ingredients into a glass casserole along with about 1 T. water, cover it with plastic wrap, and micro cook for 6 to 8 minutes right when you are ready to serve.

From: Sherie717

On Mar 29, 2007

These had good flavor, BUT, I did not rate them because I followed the other reviewer's suggestion and microwaved them. I have never done that before and DO NOT recommend it. The first batch I made using the directions given in the review resulted in horribly shriveled and overcooked carrots. The second batch, I halved the amount of cooking time and still they came out shriveled and overcooked but somewhat edible. However, as I stated before, the flavor was still good. So, next time I will go back to making them via stovetop and I'm sure I will love them!