Buttery Peas and Carrots Recipe
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
- 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.
1 serving (3/4 cup) equals 127 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 188 mg sodium, 16 g carbohydrate, 4 g fiber, 3 g protein.
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