Snappy Peas and Carrots Recipe

Snappy Peas and Carrots Recipe photo by Taste of Home

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This brightly colored veggie side was stirred up by our home economists. It goes well with the peppery tenderloin.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Snappy Peas and Carrots Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

Ingredients

3 quarts water
1-1/4 pounds fresh baby carrots
1 pound fresh or frozen sugar snap peas
1-1/2 teaspoons canola oil
2 garlic cloves, minced
2 tablespoons reduced-sodium chicken broth or vegetable broth
1 teaspoon dried mint
1/4 teaspoon salt
1/4 teaspoon grated lemon peel
1/8 teaspoon pepper

Directions

In a Dutch oven, bring water to a boil. Add carrots; cover and boil for 4 minutes. Add peas; cover and boil 1 minute longer. Drain and pat dry.
In a large nonstick skillet, saute vegetables in oil for 3 minutes. Add garlic; saute for 1 minute. Stir in the remaining ingredients; saute until heated through. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 69 calories, 1 g fat (trace saturated fat), 0 cholesterol, 125 mg sodium, 11 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.

Originally published as Snappy Peas and Carrots in Light & Tasty April/May 2003, p16