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.
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!
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