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Pea Pod Carrot Medley

 Pea Pod Carrot Medley
We grow pea pods, and I wanted to use them in something other than stir-fries...this fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. -Josie Smith of Winamac, Indiana
2 ServingsPrep/Total Time: 20 min.


  • 1 cup sliced carrots
  • 2 cups fresh sugar snap peas
  • 1 teaspoon cornstarch
  • 1/3 cup orange juice
  • 2 teaspoons reduced-sodium soy sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated orange peel


  • Place carrots in a small saucepan; cover with water. Bring to a boil.
  • Reduce heat; cover and simmer for 5 minutes. Add the peas. Cover and
  • simmer 2-4 minutes longer or until vegetables are crisp-tender.
  • Drain; set aside and keep warm.
  • In the same saucepan, whisk the cornstarch and orange juice until
  • smooth. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Stir in the soy sauce, orange peel and salt. Pour over
  • vegetables; toss to coat. Yield: 2 servings.
Nutritional Facts: One serving (1 cup) equals 100 calories, trace fat (trace saturated fat), 0 cholesterol, 517 mg sodium, 21 g carbohydrate, 6 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit.