27 Reviews of Carrots Piedmontese

From: Lorac

On Jan 11, 2004

Excellent! I love carrots and this is a lovely new way to serve them. I made the recipe as directed using balsamic vinegar, but had to sub minced green onion for the chives. I made quick work of the slicing by using a mandolin. The carrots and onion come out crispy tender and the chive (green onion) garnish adds another layer of flavor as well as color. I served this with BBQ grilled steak with Stick to your ribs Creamy mushroom sauce #70794 and Great Greek Green Beans #71244. Thanks Tebo, great recipe!

From: GaylaJ

On Mar 27, 2005

I served these as a side dish with our Easter Dinner. I made them a day ahead, partly to ease the load on Easter Day, but I also thought the extra time would give the flavors a chance to meld. Actually, I thought they were better the day I made them. I sampled several, checking the 'doneness', while I was cooking them. I did not want to overcook, especially since they were to be reheated. The freshness seemed to have been lost when they were reheated on Easter. I followed the recipe exactly (using Balsamic and doubling the recipe). The chives (which I waited to add until right before serving) not only added another flavor element, they really brightened up the dish visually. These were delicious and I will make them again, but will probably not do so ahead of time. Thanks for the recipe!

From: Jajaja

On Feb 10, 2005

Excellent side dish. I recommend reducing the amount of butter. Good layers of flavor in this recipe.

From: Derf

On Jan 21, 2005

Great carrots Tebo!! we loved them. I always have such great success with your recipes thank-you!! I used balsamic vinegar and didn't have any chives in so used a chopped green onion. We will be making these again, lovely taste, thanks for sharing.

From: Krista Finn #2

On Feb 3, 2005

Delicious! I was going to use green onions, but i completely forgot to add them....it didnt matter, it was still great...thank you!

From: Sueie

On Aug 26, 2002

Carrots done a little bit different, but very tasty. Will be keeping this for future use.

From: BrendaM

On Oct 23, 2003

Great recipe Tebo! These carrots were so easy to prepare and tasted fantastic. I halved the recipe since there was only two of us, and didn't change a thing! I made Dana's beef tips, and these went great with the beef! Thanks for this tasty recipe!

From: Darlene10

On Mar 7, 2005

Great new way to cook carrots. Thanks for submitting.

From: WJKing

On Jan 9, 2004

MMMMMMMMmmmmmmmm! Thanks, Tebo! I served this alongside zucchini ribbons w/ basil butter (#34110), grilled moroccan chicken (#15580), and swiss chard w/ feta cheese (#11548). Great meal! I followed directions exactly. Next time I think I'll substitute some seasoned garlic rice vinegar for the balsamic - and see how it goes! Even DD (age 22 mo's) and DS's ages 6 & 5 LOVED these! THAT is a miracle! I've been trying tons of veggies recipes, so kids will EAT their veggies - and THIS - your recipe - is a keeper. THANK you - and it's quick & easy too!

From: Chef #434941

On Apr 22, 2008

This recipe was awesome! You only need 1 or 1.5 tbsp of butter, not the three given if you want to make it a bit healthier and still get the buttery taste. I also did 4 cloves of garlic and you barely get a garlic taste - I probably would use minced garlic next time for a stronger flavor because we love garlic. I used a 12 oz bag of mini carrots and it was quick, easy, and delicious!