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?
