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Carrots in Almond Sauce

 Carrots in Almond Sauce
Here's an easy way to add elegance and flavor to a plain vegetable. The combination of tender carrots and crunchy nuts is different and delightful. Plus, the touch of dill lends just the right "zip". -Carol Anderson, Salt Lake City, Utah
6 ServingsPrep/Total Time: 25 min.


  • 1 pound carrots, julienned
  • 1/2 cup thinly sliced green onions
  • 1/4 cup butter
  • 1 teaspoon cornstarch
  • 1/2 cup water
  • 1/2 teaspoon chicken bouillon granules
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon pepper
  • 1/4 cup sliced almonds, toasted


  • In a saucepan, cook carrots in a small amount of water until
  • crisp-tender; drain. Transfer to a serving bowl and keep warm.
  • In the same pan, saute onions in butter until tender. Combine
  • cornstarch and water until smooth; stir into onions. Add bouillon,
  • dill and pepper. Bring to a boil over medium heat; cook and stir for
  • 1 minute or until thickened and bubbly. Stir in almonds. Pour over
  • carrots; stir to coat. Yield: 6 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 127 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 175 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein.