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Snappy Peas and Carrots Recipe
Snappy Peas and Carrots Recipe photo by Taste of Home

Snappy Peas and Carrots Recipe

Publisher Photo
This brightly colored veggie side was stirred up by our home economists. It goes well with the peppery tenderloin.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
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

One serving (3/4 cup) equals 69 calories, 1 g fat (trace saturated fat), 0 cholesterol, 125 mg sodium, 11 g carbohydrate, 4 g fiber, 2 g 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

Nutritional Facts

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

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MY REVIEW
Reviewed Mar. 11, 2012

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

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