Broccoli and Carrots with Toasted Almonds

Broccoli and Carrots with Toasted Almonds Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Toast the almonds and blanch the vegetables a day ahead to ease preparation during the day's rush. If you would rather not make the Homemade Turkey Stock, substitute fat-free, less-sodium chicken broth.

Yield:

12 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 54
Caloriesfromfat 43 %
Fat 2.6 g
Satfat 0.7 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 2.5 g
Carbohydrate 6.3 g
Fiber 2.3 g
Cholesterol 5 mg
Iron 0.6 mg
Sodium 130 mg
Calcium 36 mg

Ingredients

1/3 cup sliced almonds
1 pound (1-inch) diagonally cut carrots (about 3 cups)
1 (12-ounce) bag broccoli florets (about 6 cups)
1 tablespoon butter
1/4 cup finely chopped shallots
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350°.

Spread almonds in a single layer in a shallow pan. Bake at 350° for 7 minutes or until lightly browned and fragrant, stirring occasionally. Cool completely, and set aside.

Place carrots in a large saucepan of boiling water; cook 3 minutes. Remove with a slotted spoon. Plunge into ice water, and drain. Place broccoli in boiling water; cook 2 minutes. Drain and plunge into ice water; drain.

Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallots; sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, Homemade Turkey Stock, salt, and pepper; cover and cook 6 minutes or until carrots and broccoli are crisp-tender. Sprinkle with almonds. Serve immediately.

Note:

Rick Rodgers,

November 2003
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