Sweet Onion & Carrot Medley Recipe

Sweet Onion & Carrot Medley Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Carrots, onion and peas, oh my! Tender veggies are tossed in a tasty honey-garlic mixture. Keep in mind that olive oil pours quickly, so it’s a good idea to measure it—even an extra teaspoon adds 40 calories and 4.5 g fat. —Fran Scott, Birmingham, Michigan

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Sweet Onion & Carrot Medley Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sweet Onion & Carrot Medley Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

2 cups fresh baby carrots
1/2 pound fresh sugar snap peas, trimmed
1 large sweet onion, halved and thinly sliced
4 teaspoons olive oil
2 garlic cloves, minced
1 tablespoon minced chives
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Place 1 in. of water in a large skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas; cover and cook 3 minutes longer. Drain; remove from pan and set aside.
In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the chives, honey, salt, pepper and vegetables; heat through. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 86 calories, 3 g fat (trace saturated fat), 0 cholesterol, 240 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Sweet Onion & Carrot Medley in Simple & Delicious April/May 2012, p35