Easy to make and so delicious! It was a huge amount so I may cut in half next time. Made a couple substitutions: olive oil for butter, vegetable broth for chicken broth, red onion for yellow onion, and dried thyme for fresh time. Great as a side or a weeknight meal.
Made this as a side dish for Thanksgiving dinner. Was both easy to make and yummy to eat. Used dried thyme instead of fresh and McCormicks chicken bouillon for the broth. Will be sharing this recipe with family and friends.
Really good. Not too much preparation, and quickly done. Just an FYI for people watching their salt intake, between the parmesean cheese and chicken broth, your dish may already be salted enough. So just beware of adding extra, you may not need it. Thanks for posting this recipe. It is a keeper. I will make again for sure.
Great alternative side dish! My family loved it and it was a perfect make ahead dish for a party. I loved the unexpected addition of carrorts to it- it kicked up the flavor of the dish and kept it light at the same time. I made it to accompany lemon chicken and green beans with goat cheese, tomatoes, shallots, and almonds. All the flavors melded together perfectly. I'll make this again.
This recipe was excellent. I made it as a main dish for a quick weekday dinner. Will definitely make again. Only thing I changed was I used about 1/8 of a teaspoon of dried thyme instead of fresh. I might try vegetable broth next time.
Who got her 2 year old to eat vegetables? This girl did. Recipe is simple and delicious. It's given me inspiration for future vegetable sneak-in attempts.
This is fantastic. Every time I serve it, everyone loves it, young and old. It makes quite a bit but stores and reheats well. Good for everyday and special occasions.
this recipe is absolutely delicious. It was not that hard to make and was really a hit in my house.
What a delicious, colorful dish! A good way to sneak in vegetables, as the flavors from the other ingredients mask any distinct "vegetable-ness" from the carrots.