*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I was unsure at first when reading this recipe but after making it and trying it it was very yummy. The carrots tasted like candy. Yummy recipe and will make again. Just to note my kids wouldn't eat them but they barely tried them! (Ages 6 3 & 3)
I didn't care for this too much. It seemed like it would be tasty because I love carrots and almonds but the almond extract was too bold. It may have been because I used imitation almond extract instead of pure. The onions and almond extract is a poor combination. I didn't much taste the oregano in this recipe and if I had left it out it probably would have tasted the same. I won't be making this again.
For this past Thanksgiving everything went well with the Almond Carrots (as directed above). However I would suggest using only one and half teaspoon of almond extract. Yes the almond flavoring does go a long way. Overall this is a great quick and easy recipe for a vegetable dish.
I made this recipe for my daughters wedding and it was a hit. The greatest part is that you can do it the night before so you're not so frantic on the day of the wedding trying to prepare all the last minute food. I also sprinkled on some toasted slivered almonds as they were served on the plate for a beautiful presentation.
We really enjoyed these carrots. I used honey in place of the white sugar perhaps 2 tbs. That was my only change. I seriously doubt I could keep them in the fridge for 24 hours I was picking at them because I couldn't wait 8 hours. Thanks Ladyem we will have these often.
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