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TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings

Ingredients

  • 3 quarts water
  • 1-1/4 pounds fresh baby carrots
  • 1 pound fresh or frozen sugar snap peas
  • 1-1/2 teaspoons canola oil
  • 2 garlic cloves, minced
  • 2 tablespoons reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon dried mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon grated lemon peel
  • 1/8 teaspoon pepper

Nutritional Facts

3/4 cup: 69 calories, 1g fat (trace saturated fat), 0mg cholesterol, 125mg sodium, 11g carbohydrate (0g sugars, 4g fiber), 2g protein Diabetic Exchanges:2 vegetable

Directions

  1. In a Dutch oven, bring water to a boil. Add carrots; cover and boil for 4 minutes. Add peas; cover and boil 1 minute longer. Drain and pat dry.
  2. In a large nonstick skillet, saute vegetables in oil for 3 minutes. Add garlic; saute for 1 minute. Stir in the remaining ingredients; saute until heated through. Yield: 8 servings.
Originally published as Snappy Peas and Carrots in Light & Tasty April/May 2003, p16


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MY REVIEW
jlgillen
Reviewed Mar. 11, 2012

"This is a great recipe for something different as a side dish."

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