Broccoli and Carrots with Toasted Almonds

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Broccoli and Carrots with Toasted Almonds calories by ingredient
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Number of Servings: 4


    1/4 cup sliced almonds
    1 cup diagonally cut carrots
    1 cup broccoli florets
    1/4 cup finely chopped shallots
    1/2 cup vegetable stock
    1/2 teaspoon salt
    1/4 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.

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