Broccoli and Carrots with Toasted Almonds
- Number of Servings: 4
Ingredients
1/4 cup sliced almonds1 cup diagonally cut carrots 1 cup broccoli florets 1/4 cup finely chopped shallots1/2 cup vegetable stock1/2 teaspoon salt1/4 teaspoon freshly ground black pepper
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.
Spray PAM olive oil on a skillet over medium-high heat. Add the shallots; sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, vegetable stock, salt, and pepper; cover and cook 6 minutes or until carrots and broccoli are crisp-tender. Sprinkle with almonds. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSELIBU.
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.
Spray PAM olive oil on a skillet over medium-high heat. Add the shallots; sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, vegetable stock, salt, and pepper; cover and cook 6 minutes or until carrots and broccoli are crisp-tender. Sprinkle with almonds. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSELIBU.
Nutritional Info Amount Per Serving
- Calories: 68.2
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 156.2 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 3.3 g
- Protein: 2.7 g
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