Broccoli and Carrots with Toasted Almonds

Here's a colorful and simple side dish that feeds a crowd.

Arrange 1/3 cup sliced almonds in a shallow baking pan, and bake at 350 degrees for 7 minutes. Set aside and let cool completely. I realize I forgot the advice to 'stir occasionally', but this doesn't seem to have had any adverse effect. The mistake I did make was to use my 1/4 cup measuring cup instead of the 1/3 cup, without realizing it until after the fact. Thus when I added the slightly extra bit of almonds just before serving, I didn't bother toasting them.

Okay, meanwhile, cut 1 pound of carrots into 1-inch thick slices (about 3 cups). Place in boiling water for 3 minutes. Remove the carrots from the pot with a slotted spoon, leaving the boiling water behind, and plunge in ice water, then drain. Set aside.

Add 12 ounces of broccoli florets to the boiling water (about 6 cups). Cook for 2 minutes, then drain, plunge in ice water, and drain again.

Melt 1 tablespoon of vegan butter (such as Earth Balance), in a large skillet over medium-high heat. Add 1/4 cup chopped shallots and saute 2 minutes. Add the carrots, the broccoli, 1/2 cup vegetable broth, 1/4 tsp. salt, and 1/4 tsp. black pepper. Reduce the heat to medium, cover, and cook for 6 minutes.

Transfer to a serving dish and sprinkle with the almonds. This dish is yummiest served immediately. You'll have 12, 1/2 cup servings of 60 calories each.

Cost:
sliced almonds $4.99
carrots $2.39
broccoli florets $5.38
shallot $0.60
vegetable broth $2.69