20 Reviews of Lemon Glazed Baby Carrots

From: Aaliyah&Aaron's mum

On Jan 21, 2008

Absolutely delicious! DH who doesn't care much for carrots, loved it too! We loved the combination of the sugar and the lemon and the chicken stock.. Next time I think I might add in an extra splash of lemon juice, but that's just a presonal preference, it's scrummy as is! I intended to serve it as a side, but as I was plating it, I gobbled up almost half of it before it even reached the dining table .. Thank you, PaulaG, for sharing this wonderful recipe, a keeper for sure!

From: Catherine Wall

On Dec 26, 2007

This was a very easy recipe. I would recommend using fresh baby carrots instead of frozen though as they were quite moist and it took much longer than it should have for the glaze to thicken. Other than that tip, it was a 5-star recipe! Thanks Paula!!

From: Cookgirl

On Mar 14, 2007

Oh boy! These carrots were addicting! I used standard carrots; baby carrots I find to be sub-standard in quality and flavor. The stock gave the carrots that little extra push and the glaze was like nectar. This dish would be ideal paired with a strong garlic or onion flavored main dish. We served the carrots with Deluxe Macaroni and Cheese and Garden Herb Bread (For the Bread Machine). Mmm! Added this to my carrot cookbook! Thank you!

From: little giggly's mom

On Sep 15, 2008

I made these for a large Thanksgiving crowd. After testing the most popular recipes on Zaar, I was getting frustrated. My choices were either too plain for Thanksgiving or too complicated to make tons of it. This was easy enough to make in large amounts and everyone really enjoyed it. While I like sweet food, but I don't really like glazed carrots. The lemon was the ideal fix and the brown sugar was yummy without the overwhelming flavor of honey based glazes. I used 10 lbs of baby carrots, so I cooked it all on the stove in two pots. The parsley made it pretty enough to serve company. I made this the day before and re-warmed in the microwave. Thanks so much. I will use again next year.

From: Mimi Bobeck

On Jan 12, 2007

Delishly sweet and very easy to make. The brown sugar, lemon juice and carrots made such a wonderful combination. Made this for Thanksgiving and it got wonderful reviews! Thank you for sharing!

From: Sunny In Florida

On Aug 25, 2009

This is such a nice carrot recipe! I served them with a nice roast beef that we cooked on the grill and the carrots made the meal extra special for DH and I!

From: Kumquat the Cat's friend

On Jan 7, 2009

Easy recipe to make, salty, tart and sweet all at the same time, and it's a diabetic recipe and carrots have lots of vitamin A so it's good for you:D I garnished with sliced scallions instead of parsley or chives, it was just what I happened to have and wanted to use up Thanks Paula.

From: ladypit

On Jan 21, 2007

These are very nice glazed carrots and super easy to make. I'm giving this one the fifth star because my kids devoured them, and they won't usually eat cooked veggies with anything on them. They love raw carrots, but have never been terribly fond of cooked ones. These they inhaled! Thanks Paula!

From: LonghornMama

On Jan 29, 2007

Delicious! I've had my eye on this recipe for some time, and thanks to a large bag of organic lemons I need to use, tonight was the night! Amount of lemon enhances the carrots rather than overwhelming them. Loved the amount of butter and brown sugar, just enough and no more. Quick to fix, especially with the carrots being precooked in the microwave. Thanks, Paula! I'll use this again and again!

From: SusieQusie

On Jan 10, 2007

These tasted lovely! I did overcook my carrots some (got distracted as usual) so I lost the tender/crisp aspect. I used parsley but will try chives next time. Thanks, Paula!