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

Rainbow Carrots and Sugar Snaps with Sherry-Dill Vinaigrette

PersonalPoints™ per serving
Total Time
28 min
20 min
8 min
To preserve nutrients, scrub carrots with a vegetable brush instead of peeling them.


Slivered almonds

¼ cup(s)

Uncooked sugar snap peas

1 cup(s), Strings removed

Uncooked carrot(s)

2 cup(s), rainbow variety, cut into 1/4-inch-thick diagonal slices

Uncooked shallot(s)

¼ cup(s), roughly chopped

Fresh dill

2 tbsp(s), fresh, chopped

Extra virgin olive oil

1 tbsp(s)

Sherry vinegar

1 tbsp(s)


2 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch

Garlic clove(s)

1 clove(s), large


  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