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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
Magazine Acquisition
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posted:
12/2/2005
what could be used in place of the walnuts? I have a family member who cannot eat walnuts. <<< From Mary, Kraft Kitchens Expert ~ Walnuts can be omitted. >>>
posted:
12/1/2005
The combination was different and it takes a while to get used to but it is tastey. Easy to make and the nuts make this a nice and different plate for the holidays.
posted:
11/30/2005
The absolute best way to eat carrots.
posted:
11/15/2005
Oh my, these were just delicious. Cannot wait to make again. I did, however, forget the parsley so I am looking forward to making again and they should be even better. Have passed this recipe on to a friend already.
posted:
3/24/2005
Good way to even get my husband to eat carrots!
posted:
3/7/2005
The balsamic dressing was just great. If you like your carrots on the softer side, less crunch, then try a longer cooking time, fifteen minutes with lid on is good. The steam from the lid helps to soften the carrots. We all enjoyed this recipe very much.
posted:
2/11/2005
I made this recipe as it was presented in the magazine; with honey instead of parsley. It wasn't very good. We did not like the taste of the carrots. Maybe we just don't like this particular dressing. I purchased it specifically for several of the recipes in the recent magazine.
posted:
1/26/2005
I'm not a big vegtable person--these carrots were very good. I used a bag of pre-sliced carrots so it took no time at all to make.
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