Broccoli and Carrots with Toasted Almonds

By eliorakiah

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.


Calories: 54 (43% from fat), Fat: 2.6g (sat 0.7g), 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

Step 1

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.

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.