Photo of Rainbow carrots and sugar snaps with sherry-dill vinaigrette by WW

Rainbow carrots and sugar snaps with sherry-dill vinaigrette

SmartPoints® value per serving
Total Time
28 min
20 min
8 min
You'll quickly fall in love with the beauty and ease of preparation that rainbow carrots will bring to your culinary life—you may never go back to the all-orange variety again. To preserve their nutrients, you should scrub the carrots with a vegetable brush instead of peeling them, as the peels contain a lot of the good stuff for you. This delicious, colorful, and fun side dish also features lots of sugar snap peas, shallots, dill, sherry vinegar, garlic, and a bit of honey for some sweetness. It'll go well with any roasted meat or fish entrée that could use a refreshing, vegetarian accompaniment.


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