- 1-1/4 cups fresh baby carrots, cut in half lengthwise
- 2 cups frozen peas
- 2 tablespoons butter
- 2 teaspoons dried minced onion
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/8 teaspoon sugar
- 1/8 teaspoon pepper
- Dash celery seed
- Place carrots in a small saucepan with enough water to cover. Bring to a boil. Cover and cook for 4-5 minutes or until crisp-tender adding the peas during the last 3 minutes of cooking; drain. Stir in the remaining ingredients until butter is melted. Yield: 4 servings.
Reviews forSavory Peas and Carrots
"This was very easy and had a lot of flavor. I would probably leave out the onion next time."