Rainbow Carrots and Sugar Snaps with Sherry-Dill Vinaigrette
2
Points®
Total time: 28 min • Prep: 20 min • Cook: 8 min • Serves: 6 • Difficulty: Easy
To preserve nutrients, scrub carrots with a vegetable brush instead of peeling them.
Ingredients
Slivered almonds
¼ cup(s)
Uncooked sugar snap peas
1 cup(s), Strings removed
Carrots
2 cup(s), rainbow variety, cut into 1/4-inch-thick diagonal slices
Shallots
¼ cup(s), roughly chopped
Fresh dill
2 tbsp(s), fresh, chopped
Extra virgin olive oil
1 tbsp(s)
Sherry vinegar
1 tbsp(s)
Honey
2 tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Garlic
1 clove(s), large
Instructions
1
Preheat oven to 350°F.
2
Place almonds on a baking sheet; bake 5 minutes. Stir almonds and continue baking until just golden, monitoring oven, 5-8 minutes. Remove from baking sheet; let cool.
3
Meanwhile, in a medium saucepan, bring 1 quart water to a boil over high heat. Add carrots; cook 1 minute (cook an additional minute if you like your carrots tender). Add sugar snaps; cook until just bright green, 2 minutes. Drain vegetables; rinse under cold water to stop cooking and shake out all excess water.
4
In a medium bowl, combine blanched vegetables, shallots, dill, oil, vinegar, garlic, honey, salt and pepper; toss to combine and then sprinkle with toasted almonds (remove garlic clove, if desired).
5
Serving size: 1/2 c
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