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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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.
Nutrition Facts
3/4 cup: 127 calories, 10g fat (5g saturated fat), 20mg cholesterol, 175mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 2g protein.

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  • Graciela2014
    Nov 23, 2017

    This is our favorite dish for Thanksgiving. We love it!

  • JanetteReinhart
    Feb 4, 2012

    This is a great way to use leftover carrot sticks

  • mrs_h
    Dec 31, 2008

    No comment left

  • 5hungrykids
    Jun 19, 2007

    No comment left

  • Dianne
    Sep 18, 2006

    No comment left