Carrots with Sugar Snap Peas
Simple & Delicious
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With a mild hint of cumin, these veggies from Linda Foreman of Locust Grove, Oklahoma can go with just about any dish. And because they're so colorful, they'll perk up any plate!
SERVINGS: 4
CATEGORY: Side Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 15 min.
Ingredients:
- 1 package (16 ounces) frozen sliced carrots, thawed and patted dry
- 3 tablespoons butter
- 1/4 cup chicken broth
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound fresh sugar snap peas
- 1 teaspoon cumin seeds, toasted or 1/4 teaspoon ground cumin
Directions:
In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender.
Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender. Yield: 4 servings.