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Assume we can add the salt anytime? It’s missing :)
Hi Bot, good catch! I’ve adjusted the recipe. Add the salt in the first step.
I made these today for Christmas dinner. I needed a sweet dish and this fit the bill. This was enough for my small party of 5 (one child who wouldn’t touch them). Everyone really liked them. I used a fresh squeezed orange and I cut the the carrots on a diagonal because my carrots were quite skinny. I will use this recipe again. Be careful at the end of the cooking; the maple syrup started to burn while I was mashing my potatoes!
Maybe I sliced by carrots too thin (I used a mandolin to make it easier) but I thought this recipe turned out too sweet. More like candied carrots. I like the idea, but I would probably tweak some of the proportions and add in a savory herb instead of cinnamon to balance.
This recipe is delicious! 5th recipe I’ve tried for cooked carrots & was really happy with not needing milk. Any warm spice would be a fine addition or substitution to the cinnamon. Watch the last minute of the cooking, the sauce thickens quickly and can burn to the pan. Will make again & again.
this looks and smells great! and very easy. i had OJ and syrup in my fridge anyway! baby carrots work really well. i just made them with baby carrots and it cuts your time down a lot. made the whole house smell good and yummy too!
Will it work well with the “baby-cut” style carrots? What adjustment should I make?
“Baby cut” carrots are just regular carrots that have been shaped to a smaller size to make them more snackable. Just slice them as if they were a normal carrot and proceed with the recipe. ~Elise
I made these for thanksgiving, other people said they were good, I thought they were even better the next day. I agree with the other comment that a doubled recipe is not enough for 8 people.
This was a really tasty and easy recipe. The most tedious part was, of course, the peeling. But, it was well worth it. I would highly recommend it.
I made these for Thanksgiving last week and they were a hit! Even my mom who hates cooked carrots said they were great. A keeper, thanks! Only issue was I doubled the recipe and there definitely weren’t enough for 8 people, or maybe I just had “incredible shrinking carrots”.
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
This looks good! I did something a bit similar last night (got it off the italian internet). 4 carrots, medium to large sliced not to thin, put them in a saucepan and add milk almost to cover (you can always add more if necessary), a large clove of garlic (I used 2 because I like it) and the zest of half an orange. Oranges are really coming into season right now here in italy so they are wonderfully sweet. No salt, no pepper just yet. Let it cook down until the carrots are really soft and the milk absorbed. Then put it in a blender and puree. This comes out as a really soft puree. I really prefer a more rustic texture but was too lazy to bother! Next time, I think I’ll mash them up with a fork or whatever. I first took out the orange zest and then on second thought put it back in. really nice…rather sweet so added some black pepper at the end. I’m always looking around for good carrot recipes! such a wonderful vegetable but unfortunately a bit boring at times…..
I really enjoyed it the way it was but wonder if cloves would be a good addition…or maybe some mint??
thank you elise for all the good recipes….love your site. kathy
I like having a variety of ways to serve up veggies, and this sounds like something my family would like. I already do something similar, using brown sugar and cinnamon, and the orange juice/zest sounds like a lovely addition.
Can this recipe be made with those small finger size “baby carrots”? Or do baby carrots and regular carrots cook up differently due to maybe different fiber/sugar/water ratios?
Those packaged baby carrots are just regular carrots that have been milled (cut and ground) to that size. You can use them in this recipe without changes. ~Elise
I’ve never tried this with carrots, but that’s exactly the way I cook beets!