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Photo of Rainbow Carrots and Sugar Snaps with Sherry-Dill Vinaigrette by WW

Rainbow Carrots and Sugar Snaps with Sherry-Dill Vinaigrette

2
Points® value
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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