Glazed Carrot and Peas Recipe

Glazed Carrot and Peas Recipe
Glazed Carrot and Peas Recipe photo by Taste of Home
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Glazed Carrot and Peas Recipe

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Here's a low fat way to dress up vegetables. Carrots and peas are so pretty on the table, —Shirley Bedzis, San Diego, California
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon crushed garlic
  • 1-1/2 teaspoons minced fresh gingerroot
  • 4 cups thinly sliced carrots
  • 4 cups sugar snap peas
  • 1/2 cup sherry or additional chicken broth
  • 2 tablespoons lemon juice

Directions

In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside. In a nonstick skillet coated with cooking spray, saute garlic and gingerroot for 30 seconds. Add carrots, peas and sherry or additional broth. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.
Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Yield: 8 servings.
Originally published as Glazed Carrot and Peas in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p124

  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon crushed garlic
  • 1-1/2 teaspoons minced fresh gingerroot
  • 4 cups thinly sliced carrots
  • 4 cups sugar snap peas
  • 1/2 cup sherry or additional chicken broth
  • 2 tablespoons lemon juice
  1. In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside. In a nonstick skillet coated with cooking spray, saute garlic and gingerroot for 30 seconds. Add carrots, peas and sherry or additional broth. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.
  2. Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Yield: 8 servings.
Originally published as Glazed Carrot and Peas in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p124

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