I’m so glad that Dan is focusing more on making delicious side dishes for us. He used to say that it wasn’t worth it because it was too few calories, but he’s finally seeing the light! And we are having some incredibly delicious, well rounded meals!
This dish was one of the first times that Dan actually toasted the nuts for a dish and it was totally worth it. They added the perfect flavor to the meal.
Broccoli and Carrots with Toasted Almonds
adapted from cooking light
Ingredients:
- 1/3 cup sliced almonds
- 1 lbs carrots, sliced
- 12 oz broccoli
- 1 T butter
- 1/4 cup shallots, finely chopped
- 1/2 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Preheat oven to 350. and place almonds in a single layer on a baking sheet. Bake for about 7 minutes.
Boil water in a large saucepan and add carrots to cook for three minutes. Remove carrots and place in an ice bath then add the broccoli to cook for 2 minutes and add the cooked broccoli to the ice bath with the carrots.
Heat a skillet over medium-high heat and melt the butter. Add the shallots and cook for 2 minutes before reducing heat to medium. Add the carrots, broccoli broth, salt and pepper and cook covered for 6 minutes. Sprinkle with almonds.
Nutritionals (serves 12): Cals: 54, Carb: 6.3, Fiber: 2.3, Protein: 2.5
What accents do you add to your food?
