This simple side dish is one you'll rely on often to serve with a variety of main courses. The hint of sugar brings out the vegetables' natural sweetness.
- 2-1/2 cups baby carrots, halved lengthwise
- 2 tablespoons butter
- 1-1/2 cups frozen peas
- 2 tablespoons water
- 1 teaspoon sugar
- Salt and pepper to taste
- In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender. Yield: 4 servings.
Originally published as Buttery Peas and Carrots in Taste of Home Meals in Minutes Calendar Annual 2001
Reviews for Buttery Peas and Carrots
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review