Broccoli And Baby Carrots With Toasted Almonds Food

BROCCOLI AND BABY CARROTS WITH TOASTED ALMONDS

Steps:

• Heat an empty medium skillet over medium heat. Add the almonds and cook, stirring often, until toasted, about 3 minutes. Transfer the almonds to a small bowl, cover tightly and set aside.
• Bring a large pot of lightly salted water to a boil over high heat. Add the carrots and cook until barely tender, about 7 minutes. Using a large skimmer or wire sieve, transfer the carrots to a large bowl of ice water, and cool the carrots in the water. (Keep the pot of water boiling). Drain well. Pat the carrots dry in paper towels.
• Add the broccoli to the water and cook until crisp-tender, about 3 minutes. Drain, rinse under cold running water and drain well. Pat dry with paper towels. When ready to serve, melt the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the carrots, broccoli, broth or stock, salt and pepper. Cover and cook, stirring occasionally until the vegetables are heated through and the stock is almost evaporated, about 5 minutes.
• Transfer the vegetables to a serving bowl, sprinkle with the toasted almonds and serve hot.

BROCCOLI AND CARROTS IN CREAMY PARMESAN SAUCE

Steps:

• Place broccoli and carrots in 1 inch of water in a saucepan and bring to a boil.
• Boil 5-7 minutes or until vegetables are crisp-tender or done to your liking. Drain and keep warm.
• While vegetables are cooking, combine cream cheese, parmesan, milk, butter, garlic in a small saucepan over medium heat. Cook mixture, stirring constantly, until cheese melts and mixture is smooth, hot and creamy. Do not boil cheese sauce.
• Season with salt and pepper to your taste.
• Plate hot vegetables and cover with cheese sauce.
• Sprinkle with snipped chives.

HONEY SAUTEED BROCCOLI & CARROTS

Steps:

• In a preheated, non-stick pan over medium heat get the olive oil hot.
• Add the broccoli and carrots - saute for 3 minutes.
• Add garlic and saute another 2 minutes.
• add the water - this steams the broccoli a bit and adds some nice color.
• After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
• Turn heat off and add the honey - mix well.
• Serve immediately.

BABY CARROTS 'N' BROCCOLI

Steps:

• In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry., In an ungreased 15x10x1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425° for 7-9 minutes or until vegetables are crisp-tender, stirring once.

CARROTS AND BROCCOLI WITH HORSERADISH

Steps:

• Combine first 5 ingredients; cook over low heat until hot, stirring constantly. (Do not boil).
• Spoon evenly onto plates; top with warm carrots and broccoli.

BROCCOLI AND CARROTS IN CREAM CHEESE SAUCE

Steps:

• Combine broccoli and carrots in a microwave-safe bowl; add a tablespoon of water to bowl.
• Cover and microwave on high 8 minutes or until crisp-tender, stirring halfway through.
• Combine remaining ingredients in a small microwave-safe bowl.
• Microwave on high 1-2 minutes or until melted.
• Pour cheese mixture over vegetables; stir well to coat.