Broccoli and Carrots with Toasted Almonds

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 43%
  • Fat: 2.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.5g
  • Carbohydrate: 6.3g
  • Fiber: 2.3g
  • Cholesterol: 5mg
  • Iron: 0.6mg
  • Sodium: 130mg
  • Calcium: 36mg

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

Preparation

  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.
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