Best 12 Buttered Snow Peas And Carrots Recipes

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"Buttered Snow Peas and Carrots" is a classic side dish that adds a pop of color and crunch to any meal. Whether you're looking for a healthy and flavorful addition to your weeknight dinner or a simple yet elegant dish to serve at a special occasion, this timeless recipe is sure to impress. With just a handful of ingredients and minimal cooking time, you can create a dish that is both visually appealing and bursting with flavor.

Let's cook with our recipes!

SNOW PEA & CARROT SAUTE



Snow Pea & Carrot Saute image

With bright carrot strips and green snow peas, this makes a colorful dish with any entree. Short on time? You can also buy matchstick carrots at the grocery store. Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 pound fresh snow peas
1 tablespoon butter
2 medium carrots, julienned
1 garlic clove, minced
3 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.

Nutrition Facts : Calories 108 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BUTTERY PEAS AND CARROTS



Buttery Peas and Carrots image

Buttery Peas and Carrots is a classic and healthy side dish that's perfect for any dinner.

Provided by Stephanie Manley

Categories     Side Dish

Number Of Ingredients 7

2 cups frozen peas
1 pound baby carrots (or 4 large carrots)
2 tablespoons finely chopped white onion (or shallots)
4 tablespoons butter
1/2 cup water (or chicken stock )
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat butter in sauté pan over medium heat. Use a pan that has a lid so you can cover it for the final cooking step.
  • When the butter foams, add finely chopped onion.
  • Cook and stir for 2 minutes.
  • Add carrots and cook until they are tender.
  • Add frozen peas and stir to coat them well.
  • Add water or chicken stock, salt, and pepper.
  • Cover and cook for 6 to 8 minutes or until the peas are cooked through.

Nutrition Facts : Calories 201 kcal, Carbohydrate 20 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 775 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving

CARROTS AND SNOW PEAS



Carrots and Snow Peas image

This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. -Cheryl Donnely, Arvada, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1-3/4 cups sliced fresh carrots
2 tablespoons butter
2-3/4 cups fresh snow peas
1 shallot, minced
1/4 teaspoon salt
1 tablespoon sherry or chicken broth

Steps:

  • In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.

Nutrition Facts : Calories 129 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 231mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

CRISPY BEEF WITH CARROTS AND SNOW PEAS



Crispy Beef with Carrots and Snow Peas image

This Chinese-inspired dish uses minimal ingredients with so much flavor. Tossing the beef in cornstarch before cooking makes it extra crispy and gives the stir-fry texture. Feel free to use any vegetable you like!

Provided by Carla Hall

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 cup long-grain rice
12 ounces skirt steak, cut into 1/2-inch slices
1/4 cup soy sauce
1/2 cup plus 1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
1 cup plus 1 tablespoon canola oil
2 tablespoons mirin
1 tablespoon red wine vinegar
1 tablespoon freshly grated ginger
1/2 teaspoon crushed red pepper
3 cloves garlic, grated
1 large carrot, peeled and sliced on a bias
3 ounces snow peas, strings removed, halved crosswise
1 scallion green, thinly sliced on a bias

Steps:

  • For the rice: To a small saucepan, add the rice and 2 cups of water. Place the pan over medium-high heat and bring to a boil. Cover the pan, reduce the heat to low and simmer until the rice is tender, about 10 minutes. Set aside.
  • Meanwhile, combine the skirt steak and 2 tablespoons soy sauce in a medium bowl and toss to combine. Chill for 10 minutes.
  • In a large bowl, mix 1/2 cup cornstarch with salt and pepper to taste. Toss the skirt steak in the cornstarch mixture and coat well. Transfer the coated meat to a fine sieve and knock off any excess cornstarch.
  • Heat 1 cup canola oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the beef in a single layer and cook without stirring for 2 minutes. Continue to cook, stirring occasionally, until lightly brown on both sides, 2 to 3 minutes longer; transfer to a plate lined with paper towels. Repeat with remaining skirt steak. Carefully discard the hot oil and wipe the skillet clean.
  • To a small bowl, add the remaining 2 tablespoons soy sauce, mirin, red wine vinegar, ginger, crushed red pepper, garlic and remaining 1 tablespoon cornstarch. Mix to combine.
  • Heat the remaining 1 tablespoon oil in the nonstick skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the snow peas and cook for 2 minutes. Add the garlic-ginger sauce and stir to combine. Cook for 1 minute until the liquid starts to thicken. Add the crispy skirt steak and toss until fully coated. If the sauce looks too thick, you can add 1/4 cup water to thin it out. Serve over rice and garnish with scallion greens.

BUTTERED SNOW PEAS AND CARROTS



Buttered Snow Peas and Carrots image

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

3 to 4 carrots, cut crosswise on the diagonal into 1/8-inch slices (about 1 cup)
1/4 pound snow peas, trimmed, discarding the strings, and cut crosswise on the diagonal into 1/2-inch pieces (about 1 cup)
1 tablespoon unsalted butter

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.

BUTTERED SNOW PEAS AND CARROTS



Buttered Snow Peas and Carrots image

Buttered Snow Peas and Carrots.

Provided by SOSCuisine

Categories     Side dishes

Number Of Ingredients 6

2 carrots
1 3/4 cup snow peas
1 tbsp butter, unsalted
1 tbsp chives, fresh
1 pinch salt
ground pepper to taste

Steps:

  • Prepare the carrots and snow peas.
  • Cut the carrots crosswise on the diagonal into thin slices (about ½ cm) Cut the snow peas crosswise on the diagonal into about ½ cm pieces.
  • In a large saucepan of boiling water blanch the carrots for 5 min, until they are crisp-tender (al dente).
  • Add the snow peas and continue to cook for 1 min, then drain them well.
  • Put the vegetables back into the pan, add the butter, then salt and pepper to taste.
  • Heat the vegetables over low heat, stirring, about 2 min, or until the butter is melted.
  • Sprinkle with chopped chives and serve.

Nutrition Facts : Calories 100 calories/serving, Fat 4

BUTTERED SNOW PEAS



Buttered Snow Peas image

Make and share this Buttered Snow Peas recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 2

1/4 lb snow peas, trimmed and the strings discarded
1 teaspoon unsalted butter

Steps:

  • In a large saucepan of boiling salted water blanch the snow peas for 1 minute, or until they are crisp-tender.
  • Drain the snow peas well and in a bowl toss them with the butter.

Nutrition Facts : Calories 40.8, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 2.5, Carbohydrate 4.3, Fiber 1.5, Sugar 2.3, Protein 1.6

BUTTERED SNAP PEAS AND CARROTS



Buttered Snap Peas and Carrots image

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

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

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

SNOW PEAS AND CARROTS



Snow Peas and Carrots image

Make and share this Snow Peas and Carrots recipe from Food.com.

Provided by Lvs2Cook

Categories     Vegetable

Time 26m

Yield 6 serving(s)

Number Of Ingredients 7

3 large carrots, peeled
water
1/4 cup minced shallot
2 tablespoons butter
1 lb fresh snow pea
2 tablespoons dry sherry
salt & freshly ground black pepper, to taste

Steps:

  • Cut the carrots into slices, diagonally.
  • Bring water to a boil in a saucepan and add the carrots.
  • Simmer for 2 minutes.
  • Drain and rinse with cold water.
  • Saute the shallots in the butter in a large skillet for 1 minute.
  • Add the carrots and snow peas, turning to coat with butter.
  • Add the sherry and cook for 3 minutes, stirring frequently.
  • Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 106, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 57.2, Carbohydrate 11, Fiber 3, Sugar 4.9, Protein 2.7

STIR-FRIED SNOW PEAS AND CARROTS



Stir-Fried Snow Peas and Carrots image

This is a quick and easy way to prepare snow peas and carrots with an Asian flavor.

Provided by CKLEWIS

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 2

Number Of Ingredients 7

1 teaspoon soy sauce
1 teaspoon cornstarch
cooking spray
1 teaspoon sesame oil
½ pound snow peas
½ cup thinly sliced carrot
½ cup chicken broth

Steps:

  • Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
  • Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 13.4 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 467 mg, Sugar 6.4 g

BUTTERED SNOW PEAS



Buttered Snow Peas image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 3

1/4 pound snow peas
Salt to taste if desired
1 tablespoon butter

Steps:

  • Trim off string side of each snow pea.
  • Bring enough water to boil to cover peas. Add salt to taste. Add snow peas and let simmer about 30 seconds or until crisp tender. Do not overcook. Drain.
  • Heat butter in skillet and add peas. Toss briefly and serve.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 74 milligrams, Sugar 1 gram, TransFat 0 grams

SLICED CARROTS AND SNOW PEAS



Sliced Carrots and Snow Peas image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1/2 pound carrots
1/3 pound snow peas, trimmed
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons sesame seeds
1/4 teaspoon ground cumin
3 tablespoons chopped scallions
Salt and pepper to taste

Steps:

  • Peel and trim the carrots and slice them thin.
  • Place the carrots in a saucepan and cover with salted water. Bring to a boil and simmer for 1 minute. Add the snow peas. Return to a boil and cook for 1 minute. Drain.
  • In a nonstick skillet, melt the butter and add the olive oil. Add the sesame seeds. Cook, stirring until lightly browned; add the carrots and the snow peas, the cumin and the scallions. Check for seasoning, and saute, stirring, for 1 minute.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 258 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Use fresh vegetables: Fresh snow peas and carrots have a sweeter, more vibrant flavor than frozen or canned vegetables.
  • Blanch the vegetables: Blanching the vegetables briefly in boiling water helps to preserve their color and crunch.
  • Use a flavorful butter: A good-quality butter will add a rich, decadent flavor to the dish. You can also use flavored butters, such as garlic butter or herb butter, to add extra flavor.
  • Season the vegetables: Don't be afraid to season the vegetables with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
  • Serve immediately: Buttered snow peas and carrots are best served immediately after they are cooked. They can be served as a side dish or as a main course.

Conclusion:

Buttered snow peas and carrots are a quick, easy, and delicious side dish that can be enjoyed by people of all ages. The fresh, crisp vegetables are coated in a flavorful butter sauce that is sure to please everyone at the table. This dish is also a good source of vitamins and minerals, making it a healthy choice for a weeknight meal. Give it a try tonight!

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