1 lb. carrots, pared & diagonally sliced
salt
1/2 cup slivered almonds
3 T cooking oil
3 T butter or margarine
3 T fresh lemon juice
3 T minced parsley
1-1/2 t basil, crumbled
1/2 t thyme
1/4 t salt
1/4 t pepper
Slice broccoli keeping flowerettes in serving-size pieces. Place broccoli stems and carrots in large skillet; top with flowerettes. Add water to the depth of 1/2 inch. Sprinkle with salt. Cover & bring to boil. Boil gently for 6-8 minutes or until tender-crisp. Drain and keep warm. Roast almonds in oil in large saucepan stirring until they are light brown. Remove with slotted spoon. Add butter, lemon juice, parsley, basil, thyme, salt & pepper to oil. Heat and pour over vegetables. Toss well, turn into serving dish and sprinkle with almonds. Serves 6-8.
Hey, this makes eating broccoli and carrots not too bad. Interesting flavor and nice crunch with the almonds in there. I'd make this again.
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