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Carrots with Sugar Snap Peas

 Carrots with Sugar Snap Peas
With a mild hint of cumin, these veggies from Linda Foreman of Locust Grove, Oklahoma can go with just about any dish. And because they're so colorful, they'll perk up any plate!
4 ServingsPrep/Total Time: 15 min.


  • 1 package (16 ounces) frozen sliced carrots, thawed and patted dry
  • 3 tablespoons butter
  • 1/4 cup chicken broth
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound fresh sugar snap peas
  • 1 teaspoon cumin seeds, toasted or 1/4 teaspoon ground cumin


  • In a large skillet, saute carrots in butter for 2 minutes. Add the
  • broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or
  • until carrots are crisp-tender.
  • Add peas and cumin. Cook and stir 3-4 minutes longer or until peas
  • are crisp-tender. Yield: 4 servings.