Rainbow Carrots and Sugar Snaps with Sherry-Dill Vinaigrette

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 carrot(s)

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

uncooked sugar snap peas

1 cup(s), strings removed

uncooked shallot(s)

¼ cup(s), roughly chopped


2 Tbsp, fresh, chopped

olive oil

1 Tbsp

sherry vinegar

1 Tbsp, or white wine vinegar

garlic clove(s)

1 medium clove(s), peeled, smashed


2 tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground


  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

A happier, healthier you starts here