Peas and Carrots with Mint
If you're looking for an easy way to dress up ordinary peas and carrots, reach for this simple recipe. Fresh mint adds a refreshing subtle flavor that'll keep folks coming back for more.—Margie Snodgrass, Gig Harbor, Washington
Total TimePrep/Total Time: 20 min.
- 4 large carrots, julienned
- 3 tablespoons butter
- 1/2 pound sugar snap peas
- 1 to 2 tablespoons finely chopped fresh mint
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Place carrots in a saucepan with enough water to cover; bring to a boil. Reduce heat; cook, uncovered, for 4 minutes or until crisp-tender. Drain. Add remaining ingredients. Cook and stir for 3-4 minutes or until the peas are crisp-tender.
Nutrition Facts3/4 cup: 65 calories, 4g fat (3g saturated fat), 11mg cholesterol, 131mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein.
Originally published as Peas and Carrots with Mint in Taste of Home June/July 1996
Follow along as we show you how to make these fantastic recipes from our archive.