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Carrots with Sugar Snap Peas

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!
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 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


  • 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.

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