Broccoli and Carrots with Toasted Almonds

Toast the almonds and blanch the vegetables a day ahead to ease preparation during the day's rush. If you would rather not make the Homemade Turkey Stock, substitute fat-free, less-sodium chicken broth.

Yield: 12 servings (serving size: 1/2 cup)

Ingredients

• 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  Homemade Turkey Stock
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

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 into ice water, and drain. Place broccoli in boiling water; cook 2 minutes. Drain and plunge into ice water; drain.

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.

Nutritional Information

Calories:

54 (43% from fat)

Fat:

2.6g (sat 0.7g,mono 1.1g,poly 0.4g)

Protein:

2.5g

Carbohydrate:

6.3g

Fiber:

2.3g

Cholesterol:

5mg

Iron:

0.6mg

Sodium:

130mg

Calcium:

36mg