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Zesty Herbed Carrots

Zesty Herbed Carrots recipe
photo by:kraft
Boyfriend and I loved it, very tasty! Just be sure to cook the carrots long enough so they're soft and then they melt in your mouth :)
posted by
Lessa222
on 3/29/2008
time
prep:
15 min
total:
15 min
servings
total:
6 servings, about 1/2 cup each
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posted:
6/16/2012
Not the greatest... Don't think I would make it again.
posted:
1/8/2009
Very easy and good. I used whole baby carrots instead of sliced.
posted:
3/29/2008
Boyfriend and I loved it, very tasty! Just be sure to cook the carrots long enough so they're soft and then they melt in your mouth :)
posted:
9/9/2006
I just saw that I didn't read the recipe well as far as using dried parsley - I used 1 T. instead of the 2 t. so I went wrong there since I think there was too much parsely. I would have preferred a sweeter taste so would probably make this again but with a sweet sort of dressing vs. the balsamic vinegarette. Otherwise this was a nice choice in terms of something special and not just steamed carrots. My family wasn't crazy about it but then again their not too crazy about vegetables anyway.
posted:
7/22/2006
Perhaps I am not fond of KRAFT Balsamic Vinaigrette Dressing so that is why I did not find it very good.
posted:
6/6/2006
This is a very good recipe. I bought baby carrots and left them whole and it turned out great.
posted:
6/2/2006
Carrots needed to be sliced very thin. Coin size still to crunchy. Will microwave my carrots a little just to soften them a little bit. Otherwise great.
posted:
2/24/2006
If you cut the carrots really thin, they taste like they were fried! The carrots turn out really sweet and meshed well with the balsamic vinegar dressing. We loved it!
posted:
2/16/2006
The balsamic vinigrette was excellent with the carrots! We passed on the walnuts and it was great.
posted:
12/16/2005
It was siple and fast to make. The taste was alright. My family did not like it.
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