Broccoli and Carrots with Toasted Almonds

Broccoli and Carrots with Toasted Almonds
Photo by Photography: Randy Mayor

Ingredients

  • 1 pound (1-inch) diagonally cut carrots (about 3 cups)
  • ½ teaspoon salt
  • ¼ cup finely chopped shallots
  • 1 pound (1-inch) diagonally cut carrots (about 3 cups)
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup finely chopped shallots
  • + 9 more ingredients
    • 1 (12-ounce) bag broccoli florets (about 6 cups)
    • ½ cup Homemade Turkey Stock
    • 1/3 cup sliced almonds
    • 1/3 cup sliced almonds
    • ½ teaspoon salt
    • ½ cup Homemade Turkey Stock
    • 1 (12-ounce) bag broccoli florets (about 6 cups)
    • 1 tablespoon butter
    • 1 tablespoon butter

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...

View full recipe at My Recipes

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