Orange Or Lemon Glazed Snap Peas And Carrots Recipes

ORANGE-GLAZED CARROTS AND SUGAR SNAP PEAS

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

Orange-Glazed Carrots and Sugar Snap Peas image

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

Ingredients

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

SKILLET-GLAZED BABY CARROTS AND SUGAR SNAP PEAS

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

Skillet-Glazed Baby Carrots and Sugar Snap Peas image

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.

Ingredients

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

GLAZED SNOW PEAS AND CARROTS

"Crunchy glazed snow peas and carrots go together so well," writes Agnes Ward from Stratford, Ontario. "They make a colorful and delicious side dish for a wide variety of entrees."

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 6

Glazed Snow Peas and Carrots image

Steps:

In a small saucepan, bring 1/3 cup broth, carrots and onion to a boil. Reduce heat; cover and simmer for 4 minutes. Add peas; cook 2 minutes longer. , In a small bowl, whisk the cornstarch, lemon juice and remaining broth until smooth. Add to vegetables. Bring to a boil over medium heat; cook and stir for 3-4 minutes or until thickened. , ,

Nutrition Facts : Calories 62 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 348mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

2/3 cup vegetable broth, divided
1/2 cup sliced carrots
2 tablespoons chopped onion
1 cup fresh snow peas
1 teaspoon cornstarch
1/4 teaspoon lemon juice

CARROTS WITH SUGAR SNAP PEAS

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

Carrots with Sugar Snap Peas image

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 :

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

ORANGE- OR LEMON-GLAZED SNAP PEAS AND CARROTS

Entered for safe-keeping, I love my veggies! These should be kid-friendly as well. From Woman's World 11/8/10.

Provided by KateL

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Orange- or Lemon-Glazed Snap Peas and Carrots image

Steps:

In a large nonstick skillet, melt butter over medium-high heat. Add onion, basil, salt and pepper; cook, stirring, until just tender, about 3-5 minutes.
Add orange juice, bring to boil.
Stir in snap peas and carrots. Reduce heat to medium. Cover; cook 4 minutes.
Remove from heat. Add parsley and zest; transfer to serving bowl.

Nutrition Facts : Calories 169, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 360.6, Carbohydrate 22.5, Fiber 6.9, Sugar 9.7, Protein 6.9

Ingredients

2 tablespoons butter
1 onion, chopped (1 cup)
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup orange juice or 2 tablespoons lemon juice
16 ounces frozen sugar snap peas
1/2 cup shredded carrot
2 tablespoons fresh parsley, chopped
1/2 teaspoon grated orange zest or 1/2 teaspoon grated lemon zest

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

Snap Peas and Carrots image

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.

Ingredients

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

BUTTERED SNAP PEAS AND CARROTS

Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 5

Buttered Snap Peas and Carrots image

Steps:

In a large straight-sided skillet, bring 1/2 cup water to a simmer over medium. Add carrots, cover, and cook 3 minutes. Add snap peas, cover, and cook until vegetables are crisp-tender, about 4 minutes. Add butter and cook, stirring, until butter melts and coats vegetables. Season with salt and pepper. To serve, sprinkle with chives.

Nutrition Facts : Calories 105 g, Fat 3 g, Fiber 5 g, Protein 3 g, SaturatedFat 2 g

Ingredients

2 pounds baby carrots, tops trimmed
1 1/2 pounds snap peas
2 tablespoons unsalted butter
Coarse salt and ground pepper
2 tablespoons chopped fresh chives

ORANGE- OR LEMON-GLAZED SNAP PEAS AND CARROTS

Entered for safe-keeping, I love my veggies! These should be kid-friendly as well. From Woman's World 11/8/10.

Provided by KateL

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Orange- or Lemon-Glazed Snap Peas and Carrots image

Steps:

In a large nonstick skillet, melt butter over medium-high heat. Add onion, basil, salt and pepper; cook, stirring, until just tender, about 3-5 minutes.
Add orange juice, bring to boil.
Stir in snap peas and carrots. Reduce heat to medium. Cover; cook 4 minutes.
Remove from heat. Add parsley and zest; transfer to serving bowl.

Nutrition Facts : Calories 169, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 360.6, Carbohydrate 22.5, Fiber 6.9, Sugar 9.7, Protein 6.9

Ingredients

2 tablespoons butter
1 onion, chopped (1 cup)
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup orange juice or 2 tablespoons lemon juice
16 ounces frozen sugar snap peas
1/2 cup shredded carrot
2 tablespoons fresh parsley, chopped
1/2 teaspoon grated orange zest or 1/2 teaspoon grated lemon zest

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