Recipe by Dancer^
A nice side for any meat dish, the almonds add and extra crunch kids like.
Top Review by PaulaG
Just what I was looking for a healthy cooking method and a little different for the usual. The vegetables were crisp tender and delicious. I used the white portion of green onions as I was out of shallots. Love the combination of flavors.
- 118.29 ml sliced natural almonds
- 453.59 g baby carrots
- 1 head broccoli, trimmed and cut into florets
- 29.58 ml butter
- 59.14 ml chopped shallot
- 118.29 ml canned reduced-sodium chicken broth or 118.29 ml turkey stock
- 2.46 ml salt
- 1.23 ml fresh ground black pepper
Directions See How It's Made
- Heat an empty medium skillet over medium heat. Add the almonds and cook, stirring often, until toasted, about 3 minutes. Transfer the almonds to a small bowl, cover tightly and set aside.
- Bring a large pot of lightly salted water to a boil over high heat. Add the carrots and cook until barely tender, about 7 minutes. Using a large skimmer or wire sieve, transfer the carrots to a large bowl of ice water, and cool the carrots in the water. (Keep the pot of water boiling). Drain well. Pat the carrots dry in paper towels.
- Add the broccoli to the water and cook until crisp-tender, about 3 minutes. Drain, rinse under cold running water and drain well. Pat dry with paper towels. When ready to serve, melt the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the carrots, broccoli, broth or stock, salt and pepper. Cover and cook, stirring occasionally until the vegetables are heated through and the stock is almost evaporated, about 5 minutes.
- Transfer the vegetables to a serving bowl, sprinkle with the toasted almonds and serve hot.