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Carrots with Sugar Snap Peas

5 | 3 Reviews
Total Time:Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Linda Foreman

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

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!

TEST KITCHEN APPROVED

Carrots with Sugar Snap Peas

5 | 3 Reviews Add your review
Yield:4 servings
Prep:5 min
Cook:10 min
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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
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Directions

  1. 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.
  2. Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.

Nutrition Facts

1 cup: 187 calories, 9g fat (6g saturated fat), 23mg cholesterol, 359mg sodium, 25g carbohydrate (17g sugars, 5g fiber), 3g protein.
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