BUTTERY PEAS AND CARROTS
This simple side dish is one you'll rely on often to serve with a variety of main courses. The hint of sugar brings out the vegetables' natural sweetness.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender.
Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 188mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.
ROASTED CARROTS AND PEAS
Steps:
- Preheat a rimmed baking sheet in a 450 degrees F oven. Quarter 1 1/2 pounds carrots lengthwise and toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon each ground coriander and ground ginger, and salt to taste. Spread on the hot baking sheet and roast 20 minutes; stir in 1 cup thawed frozen peas and roast 4 more minutes. Toss with chopped parsley and lime juice.
PEAS AND CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.
BUTTERED BABY CARROTS AND SWEET PEAS
Make and share this Buttered Baby Carrots and Sweet Peas recipe from Food.com.
Provided by Marie
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, saute carrots in butter for 5 minutes.
- Stir in remaining ingredients.
- Cover and simmer for 10 minutes or until vegetables are done.
Nutrition Facts : Calories 121.7, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 167.6, Carbohydrate 14.5, Fiber 4.6, Sugar 7.4, Protein 3.2
PEAS AND CARROTS
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the peas, olive oil and tarragon in the bowl of a food processor fitted with a metal blade and pulse until finely chopped, about 30 seconds. Add the cream cheese and process until smooth, about 1 minute. Add the Parmesan, lemon zest and salt and pulse to combine. Transfer the mixture to a bowl, cover and refrigerate until ready to use. Serve with carrot chips.
BUTTERED SNOW PEAS AND CARROTS
Categories Side Quick & Easy Pea Carrot Fall Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 3
Steps:
- In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.
SNAP PEAS AND CARROTS
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
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.
CREAMED PEAS AND CARROTS
Creamy sauce with a simple salt and pepper seasoning nicely complements peas and carrots in this colorful side dish. -Gayleen Grote, Battle View, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan., In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Nutrition Facts :
LEMON BUTTER PEAS WITH SHREDDED CARROTS
Make and share this Lemon Butter Peas With Shredded Carrots recipe from Food.com.
Provided by Marie
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thaw peas and set aside.
- Stir fry carrots in oil for 5 minutes or until tender, but still crisp.
- Do not allow to brown.
- When carrots are done, add peas and heat through.
- Remove from heat and add remaining ingredients.
- Stir until all are coated with the sauce.
GLAZED CARROTS WITH PEAS
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
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
HONEY-BUTTER PEAS AND CARROTS
This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. -Theresa Kreyche, Tustin, California
Provided by Taste of Home
Categories Side Dishes
Time 5h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 106 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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