Back to Snappy Peas and Carrots

Print Options


Card Sizes

Snappy Peas and Carrots Recipe

Snappy Peas and Carrots Recipe

This brightly colored veggie side was stirred up by our home economists. It goes well with the peppery tenderloin.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:8 servings


  • 3 quarts water
  • 1-1/4 pounds fresh baby carrots
  • 1 pound fresh or frozen sugar snap peas
  • 1-1/2 teaspoons canola oil
  • 2 garlic cloves, minced
  • 2 tablespoons reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon dried mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon grated lemon peel
  • 1/8 teaspoon pepper


  • 1. In a Dutch oven, bring water to a boil. Add carrots; cover and boil for 4 minutes. Add peas; cover and boil 1 minute longer. Drain and pat dry.
  • 2. In a large nonstick skillet, saute vegetables in oil for 3 minutes. Add garlic; saute for 1 minute. Stir in the remaining ingredients; saute until heated through. Yield: 8 servings.

Nutritional Facts

3/4 cup: 69 calories, 1g fat (0 saturated fat), 0 cholesterol, 125mg sodium, 11g carbohydrate (0 sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

Reviews for Snappy Peas and Carrots

Sort By :

Average Rating
jlgillen User ID: 3677010 205520
Reviewed Mar. 11, 2012

"This is a great recipe for something different as a side dish."

Loading Image