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Snappy Peas and Carrots Recipe

Snappy Peas and Carrots Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Snappy Peas and Carrots

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MY REVIEW
jlgillen 205520
Reviewed Mar. 11, 2012

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

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