Broccoli and Carrots with Toasted Almonds Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Rick Rodgers
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.
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
Instructions
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment