Almond Carrots

This was my grandmother’s recipe. It is easy to make and goes great with any meal.

Step: 1

In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.

Step: 2

In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.

Step: 3

Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.

Per Serving: 145 calories; protein 0.7g; carbohydrates 15.4g; fat 9.3g; sodium 44.4mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .