Rainbow Carrots and Sugar Snaps with Sherry-Dill Vinaigrette
- Total Time
To preserve nutrients, scrub carrots with a vegetable brush instead of peeling them.
slivered almonds¼ cup(s)
uncooked carrot(s)2 cup(s), rainbow variety, cut into 1/4-inch-thick diagonal slices
uncooked sugar snap peas1 cup(s), strings removed
uncooked shallot(s)¼ cup(s), roughly chopped
dill2 Tbsp, fresh, chopped
olive oil1 Tbsp
sherry vinegar1 Tbsp, or white wine vinegar
garlic clove(s)1 clove(s), medium, peeled, smashed
table salt½ tsp
black pepper¼ tsp, freshly ground
- Preheat oven to 350°F.
- 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.
- 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.
- 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).
- Serving size: 1/2 c