Best Orange Or Lemon Glazed Snap Peas And Carrots Recipes

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ORANGE-GLAZED CARROTS AND SUGAR SNAP PEAS



Orange-Glazed Carrots and Sugar Snap Peas image

From Betty's Soul Food Collection... File this one under "24-carat side dishes"-with carrots and sugar snap peas glazed in a sweet orange marmalade-prepared in only 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 6

2 cups ready-to-eat baby-cut carrots
1 cup frozen sugar snap peas
3 tablespoons orange marmalade
1/2 teaspoon seasoned salt
1/4 teaspoon ground ginger
Dash pepper

Steps:

  • In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.
  • Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 9 g, TransFat 0 g

ORANGE-GLAZED SNAP PEAS WITH CARROT



Orange-Glazed Snap Peas with Carrot image

Looking for a distinctive side dish? Then check out these orange-glazed snap peas with carrot - ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 7

1 bag (1 pound) frozen snap pea pods
1 medium carrot, shredded (2/3 cup)
1/2 cup orange juice
1 1/2 teaspoons cornstarch
1/2 teaspoon grated orange peel
1/4 teaspoon ground ginger
1/8 teaspoon salt

Steps:

  • Cook pea pods as directed on package, with carrot.
  • While pea pods and carrot are cooking, heat remaining ingredients to boiling in 1-quart saucepan, stirring constantly. Boil and stir 1 minute.
  • Drain vegetables. Pour sauce over vegetables; toss.

Nutrition Facts : Calories 55, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 85 mg

SUGAR SNAP PEAS WITH BASIL AND LEMON



Sugar Snap Peas With Basil and Lemon image

I love peas and this fit our meal perfectly. From The New Family Cookbook for People with Diabetes Points 1.

Provided by Dancer

Categories     Lemon

Time 14m

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons olive oil
1 1/4 lbs sugar snap peas
1/2 teaspoon salt (I used just a shake)
1/4 teaspoon white pepper
1/3 cup coarsely chopped fresh basil
1/2 teaspoon grated lemon zest
1/2 lemon, cut in wedges

Steps:

  • Heat oil in a large nonstick skillet over medium heat.
  • Add Sugar snap peas, season with salt and pepper.
  • Stir-fry until crisp-tender, or about 3 minutes.
  • Add basil and lemon zest, stir-fry until basil is wilted and fragrant.
  • Serve immediately with lemon wedges.

CARROTS WITH SUGAR SNAP PEAS



Carrots with Sugar Snap Peas 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

Time 15m

Yield 4 servings.

Number Of Ingredients 8

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 :

SKILLET-GLAZED BABY CARROTS AND SUGAR SNAP PEAS



Skillet-Glazed Baby Carrots and Sugar Snap Peas image

Categories     Vegetable     Side     Sauté     Low Fat     Quick & Easy     Pea     Carrot     Spring     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 5

8 ounces peeled baby carrots
8 ounces sugar snap peas, stringed
1 teaspoon butter
1/3 cup canned low-salt chicken broth
1/2 teaspoon cornstarch

Steps:

  • Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)
  • Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.

GLAZED CARROTS WITH PEAS



Glazed Carrots With Peas image

A brightly colored side from the heartland. The carrots are also delicious alone. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 medium sized carrots, peeled
1/4 cup butter
1/4 cup sugar
1 tablespoon fresh mint leaves
2 lbs peas (fresh is best, but frozen is fine)
butter
salt and pepper, to taste

Steps:

  • Cook carrots until crisp tender; drain, cool and cut into strips or coins.
  • Melt butter; add sugar and mint leaves.
  • Cook carrots in this mixture until tender and glazed.
  • Cook peas lightly; drain and season with butter, salt and pepper.
  • Turn peas into hot serving dish and surround with glazed carrots.

Nutrition Facts : Calories 242.4, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 87.1, Carbohydrate 35.6, Fiber 9.4, Sugar 19, Protein 8.5

ORANGE GLAZED SUGAR SNAP PEAS



Orange Glazed Sugar Snap Peas image

Make and share this Orange Glazed Sugar Snap Peas recipe from Food.com.

Provided by Lvs2Cook

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs fresh sugar snap peas (may use frozen if fresh are not available)
1/2 cup orange juice
1/4 cup brown sugar
1 tablespoon orange rind, grated
1 tablespoon cornstarch
1/4 cup butter
salt and pepper

Steps:

  • Steam peas for several minutes until crisp tender.
  • Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved.
  • Add peas to orange juice mixture. Add butter and salt and pepper. Stir and heat until sauce thickens.
  • Serve warm.

Nutrition Facts : Calories 256, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 89.9, Carbohydrate 36.7, Fiber 7.5, Sugar 19.4, Protein 4.7

SNAP PEAS AND CARROTS



Snap Peas and Carrots image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Carrot     Fall     Sugar Snap Pea     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 8

1/2 lb baby carrots (from 1 bunch), trimmed and peeled
1/4 cup water
1/2 cup sugar snap peas, strings removed and snap peas halved lengthwise diagonally
1 tablespoon fresh orange juice
1/4 teaspoon sugar
1/2 tablespoon unsalted butter
Special Equipment
parchment paper

Steps:

  • Put carrots, water, and salt and pepper to taste in an 8-inch skillet, then cover with a round of buttered parchment paper (buttered side down; parchment should be touching carrots) and simmer until carrots are crisp-tender, about 2 minutes. Remove parchment. Add snap peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.

ORANGE-HONEY GLAZED CARROTS



Orange-Honey Glazed Carrots image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 4 to 5 minutes

Number Of Ingredients 8

3 bunches carrots, peeled
2 tablespoons unsalted butter
2 tablespoons honey
Kosher salt
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
  • Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

CREAMED PEAS AND CARROTS



Creamed Peas And Carrots image

Make and share this Creamed Peas And Carrots recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

5 carrots, cubed
10 ounces fresh peas or 10 ounces frozen peas
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
paprika

Steps:

  • Cook carrots in water to cover until tender.
  • Add peas; cook 5 more minutes.
  • Melt butter in saucepan.
  • Add flour, salt, and pepper.
  • Slowly stir in milk.
  • Bring to a boil, boil 1 minute.
  • Drain carrots and peas, mix with creamed mixture.
  • Heat through.
  • Put in serving bowl; sprinkle with paprika.

Nutrition Facts : Calories 144.6, Fat 6.4, SaturatedFat 3.9, Cholesterol 18.7, Sodium 482.4, Carbohydrate 17.1, Fiber 4.1, Sugar 5.2, Protein 5.5

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