Broccoli And Baby Carrots With Toasted Almonds

A nice side for any meat dish, the almonds add and extra crunch kids like.

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.

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.

Drain well.

Pat the carrots dry in paper towels.

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 almos.

natural almonds, baby carrots, broccoli, butter, shallot, reduced-sodium chicken broth, salt, fresh ground black pepper