Broccoli and Carrots with Toasted Almonds

By AuntieGooper

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.