Buttery Peas and Carrots
Total TimePrep/Total Time: 20 min.
- 2-1/2 cups baby carrots, halved lengthwise
- 2 tablespoons butter
- 1-1/2 cups frozen peas
- 2 tablespoons water
- 1 teaspoon sugar
- Salt and pepper to taste
- In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender.
Nutrition Facts3/4 cup: 127 calories, 6g fat (4g saturated fat), 15mg cholesterol, 188mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 3g protein.
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Nov 21, 2015
This recipe was so easy to make and tasted great! I substituted my diced homegrown carrots for the baby carrots, which worked out nicely. I will definitely be making this again!
Apr 26, 2015
Tastes fresher than the bagged frozen pea/carrot mix. Good for weeknight meals.
Nov 25, 2009
Don't know what's going on with these stars - I gave this recipe a 5 star rating!
Nov 25, 2009
A simple dish with surprisingly great taste! Don't ever serve just plain peas & carrots again, but memorize this recipe! It's one you'll turn to again and again.
Sep 14, 2009
This was a delicious and easy alternative to my family's usual veggie with dinner. Everyone loved it!