INGREDIENTS

  • 1/2 cup sliced natural almonds
  • 1 lb baby carrots
  • 1 head broccoli , trimmed and cut into florets
  • 2 tablespoons butter
  • 1/4 cup chopped shallots
  • 1/2 cup canned reduced-sodium chicken broth or turkey stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

DIRECTIONS

  1. Heat an empty medium skillet over medium heat. Add the almonds and cook, stirring often, until toasted, about 3 minutes. Transfer the almonds to a small bowl, cover tightly and set aside.
  2. Bring a large pot of lightly salted water to a boil over high heat. Add the carrots and cook until barely tender, about 7 minutes. Using a large skimmer or wire sieve, transfer the carrots to a large bowl of ice water, and cool the carrots in the water. (Keep the pot of water boiling). Drain well. Pat the carrots dry in paper towels.
  3. Add the broccoli to the water and cook until crisp-tender, about 3 minutes. Drain, rinse under cold running water and drain well. Pat dry with paper towels. When ready to serve, melt the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the carrots, broccoli, broth or stock, salt and pepper. Cover and cook, stirring occasionally until the vegetables are heated through and the stock is almost evaporated, about 5 minutes.
  4. Transfer the vegetables to a serving bowl, sprinkle with the toasted almonds and serve hot.