With a mild hint of cumin, these veggies from Linda Foreman of Locust Grove, Oklahoma can go with just about any dish. And because they're so colorful, they'll perk up any plate!
Carrots with Sugar Snap Peas
Carrots with Sugar Snap Peas
Prep Time
5 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 1 package (16 ounces) frozen sliced carrots, thawed and patted dry
- 3 tablespoons butter
- 1/4 cup chicken broth
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound fresh sugar snap peas
- 1 teaspoon cumin seeds, toasted or 1/4 teaspoon ground cumin
Directions
- In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender.
- Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.
Nutrition Facts
1 cup: 187 calories, 9g fat (6g saturated fat), 23mg cholesterol, 359mg sodium, 25g carbohydrate (17g sugars, 5g fiber), 3g protein.
Loading Popular in the Community
Loading Reviews
