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Broccoli and Carrots with Toasted Almonds

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 12 servings (serving size: 1/2 cup)
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.

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 cup Homemade Turkey Stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.