Rainbow carrots and sugar snaps with sherry-dill vinaigrette
2
Points®
Total time: 28 min • Prep: 20 min • Cook: 8 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Slivered almonds (unsalted, no oil or sugar added)
¼ cup(s)
Carrots
2 cup(s), rainbow variety, cut into 1/4-inch-thick diagonal slices
Sugar snap peas
1 cup(s), whole, strings removed
Shallot
¼ cup(s), chopped, roughly chopped
Dill
2 Tbsp, fresh, chopped
Olive oil
1 Tbsp
Sherry vinegar
1 Tbsp, or white wine vinegar
Garlic
1 clove(s), peeled, smashed
Honey
2 tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
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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