SNAP PEAS AND CARROTS RECIPE RECIPES

Name: Carrots with Sugar Snap Peas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings.
Ingredients: 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

CARROTS WITH SUGAR SNAP PEAS RECIPE: HOW TO MAKE IT

Carrots with Sugar Snap Peas Recipe: How to Make It image

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!

Provided by Taste of Home

Categories Side Dishes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 187 calories, FatContent 9g fat (6g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 359mg sodium, CarbohydrateContent 25g carbohydrate (17g sugars, FiberContent 5g fiber), ProteinContent 3g protein.

ROASTED CARROTS AND SNAP PEAS RECIPE | MYRECIPES

Roasted Carrots and Snap Peas Recipe | MyRecipes image

This is another example of how roasting the simplest veggies makes them taste amazing. My friends at my favorite restaurant, A16, came up with this wonderful springtime combination, but carrots with cauliflower is a great option, too. Tossing in the mint at the end turns this recipe from simple kid food into sophisticated family food—and basil works just as well.

Provided by Amanda Haas

Total Time 27 minutes

Yield Serves 6 (serving size: 1 cup)

Number Of Ingredients 6

Ingredients

4 cups (1/4-inch) diagonally sliced carrot (6 large)
2 tablespoons olive oil, divided
1 teaspoon freshly ground black pepper, divided
½ teaspoon kosher salt, divided
1 pound sugar snap peas, trimmed
1 tablespoon chopped fresh mint

Steps:

Preheat oven to 450°.
Place carrot in a large bowl. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt; toss well. Spread in a single layer on a large baking sheet. Bake at 450° for 15 minutes.
While carrot cooks, place peas in bowl; drizzle with remaining 1 tablespoon olive oil, and sprinkle with remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt; toss well. Stir pea mixture into carrot. Bake an additional 5 minutes. Transfer vegetables to a large serving bowl; sprinkle with mint, and toss gently. Serve immediately.
Kids Can Help: Let your little ones add the oil, salt, and pepper to the carrots, and stir. Then let them help spread them out evenly on the baking sheet. They can also string the peas.

Nutrition Facts : Calories 106 calories, CarbohydrateContent 13.4 g, FatContent 4.7 g, FiberContent 3.9 g, ProteinContent 2.5 g, SaturatedFatContent 0.7 g, SodiumContent 219 mg

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