Broccoli and Baby Carrots With Toasted Almonds

Ingredients

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

Directions

1. 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. 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. 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. 4

   Transfer the vegetables to a serving bowl, sprinkle with the toasted almonds and serve hot.