5 star taste, the 4 stars was because I had trouble with my almonds burning before the carrots were cooked. The first time I made this, i only had the very thin-sliced almonds on hand, so I put the carrots in for 15 minutes before I added the almonds, and they still burned. The second time I had the larger, thicker pieces and they still got burned. I would suggest maybe toasting them separately or waiting til the very last minute. I cut back on the blue cheese to save a few calories.
I also tried the recipe once with balsamic vinegar, but liked it better as written. The taste is a little too sweet with the balsamic and it gives everything a brown color that is not so appetizing.
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5 star taste, the 4 stars was because I had trouble with my almonds burning before the carrots...