SNAPPY PEAS AND CARROTS

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Snappy Peas and Carrots image

This brightly colored veggie side was stirred up by our home economists. It goes well with the peppery tenderloin.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 10

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 zest
1/8 teaspoon pepper

Steps:

  • 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. , 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.

Nutrition Facts :

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