Ingredients:

  • ¼ cup slivered almonds
  • 2 cup rainbow carrots, cut into ¼-inch diagonal slices
  • 1 cup sugar snap peas, strings removed
  • ¼ cup roughly chopped shallots
  • 2 Tablespoon chopped dill
  • 1 Tablespoon olive oil
  • 1 Tablespoon sherry or white-wine vinegar
  • 1 medium garlic clove, peeled, smashed
  • 2 Teaspoon honey
  • ½ Teaspoon salt
  • ¼ Teaspoon freshly ground black pepper

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place almonds on baking sheet; bake 5 minutes. Stir almonds and continue baking until just golden, 5 to 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).