Almond Carrots

Recipe View Prepare the Vegetables: In a medium saucepan, bring water to a boil. Add the sliced carrots and cook until they are tender-crisp, about 8-10 minutes. Remove from heat, drain the carrots thoroughly, and transfer them to a medium bowl. Add the thinly sliced onion and green bell pepper strips. (Prep time: 15 minutes)

Recipe View Make the Almond Vinaigrette: In a separate medium saucepan, combine the vegetable oil, white sugar, distilled white vinegar, almond extract, and dried basil. Place the saucepan over medium heat and cook, stirring continuously, until the sugar is completely dissolved and the mixture is smooth. This should take approximately 3-5 minutes. (Prep time: 5 minutes)

Recipe View Combine and Marinate: Pour the warm almond vinaigrette over the carrot, onion, and bell pepper mixture. Stir gently to ensure all the vegetables are evenly coated. Cover the bowl tightly with plastic wrap or a lid. (Prep time: 2 minutes)

Recipe View Chill: Refrigerate the covered bowl for at least 8 hours, or preferably overnight, to allow the flavors to meld and the vegetables to marinate thoroughly. (Chill time: 8+ hours)

Recipe View Serve: Before serving, give the Almond Carrots a gentle stir. Serve cold as a refreshing side dish.