PEAS AND CORN WITH THYME BUTTER

Peas and Corn with Thyme Butter image

Convenient frozen veggies are spruced up with crisp bacon in this 20-minute side dish.

Provided by By Betty Crocker Kitchens

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

3 slices bacon, cut into 1/2-inch pieces
2 cups frozen baby sweet peas (from 12-oz bag)
2 cups frozen extra sweet corn (from 12-oz bag)
2 tablespoons water
1/4 to 1/2 teaspoon dried thyme leaves
2 tablespoons butter or margarine

Steps:

In 12-inch nonstick skillet, cook bacon over medium heat, stirring frequently, until crisp. Remove bacon with slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
Add peas, corn and water to bacon drippings in skillet. Cover; cook over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender and water has evaporated.
Stir in thyme and butter until vegetables are coated. Spoon into serving bowl. Sprinkle with bacon.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 220 mg, Sugar 4 g, TransFat 0 g