Buttery Peas and Carrots Recipe
- 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
- 1. 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.
3/4 cup: 127 calories, 6g fat (4g saturated fat), 15mg cholesterol, 188mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 3g protein .
Reviews for Buttery Peas and Carrots
"This recipe was so easy to make and tasted great! I substituted my diced homegrown carrots for the baby carrots, which worked out nicely. I will definitely be making this again!"
"Tastes fresher than the bagged frozen pea/carrot mix. Good for weeknight meals."
"Don't know what's going on with these stars - I gave this recipe a 5 star rating!"
"A simple dish with surprisingly great taste! Don't ever serve just plain peas & carrots again, but memorize this recipe! It's one you'll turn to again and again."
"This was a delicious and easy alternative to my family's usual veggie with dinner. Everyone loved it!"