Savory Peas and Carrots Recipe
- 1-1/4 cups fresh baby carrots, cut in half lengthwise
- 2 cups frozen peas
- 2 tablespoons butter
- 2 teaspoons dried minced onion
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/8 teaspoon sugar
- 1/8 teaspoon pepper
- Dash celery seed
- 1. Place carrots in a small saucepan with enough water to cover. Bring to a boil. Cover and cook for 4-5 minutes or until crisp-tender adding the peas during the last 3 minutes of cooking; drain. Stir in the remaining ingredients until butter is melted. Yield: 4 servings.
3/4 cup: 124 calories, 6g fat (4g saturated fat), 15mg cholesterol, 156mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 4g protein.
Reviews for Savory Peas and Carrots
"This was very easy and had a lot of flavor. I would probably leave out the onion next time."