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Broccoli and Carrots with Almonds

broccoli carrots

Cooking Light has a wide range of recipes ranging from the difficult to the so very easy. Life is hectic again and with the crazy weather, I need EASY. Don’t skip the toasted almonds step. They really do take on a whole new taste after the heat brings out the oils.

Broccoli Carrots and Toasted Almonds

  • 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 stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.