Carrots with sugar snap peas is a delightfully colorful and crunchy dish that combines the natural sweetness of carrots and the crisp texture of sugar snap peas. This simple yet flavorful side dish is a great way to add a healthy and vibrant touch to your meal. Whether you're looking for a quick and easy weekday dinner or a side dish for a special occasion, this recipe is sure to please. With just a few basic ingredients and a few simple steps, you can create a delicious and nutritious dish that is both visually appealing and packed with flavor.
Check out the recipes below so you can choose the best recipe for yourself!
GLAZED CARROTS AND SUGAR SNAP PEAS
Busy cooks will appreciate the simplicity of this side dish pairing the summery taste of baby carrots and fresh snap peas. The veggie medley will brighten up any plate. -Betty Neptune, Walker, MN
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas; cover and cook 2 minutes longer. Drain., In a small bowl, whisk the cornstarch, salt, pepper and broth until smooth. Add to vegetables with the butter. Bring to a boil over medium heat; cook and stir for 2-3 minutes or until glaze is slightly thickened.,
Nutrition Facts : Calories 73 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 233mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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
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 :
QUICK-BRAISED FRESH CARROTS AND SUGAR SNAP PEAS
This seasonal veggie side dish with carrots and sugar snap peas is flavorful and perfect for spring cooking.
Provided by Laurel Randolph
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add carrots and toss well. Spread the carrots out into a single layer and season with salt.
- Add broth and cover, reducing heat to a low simmer. Cook for 5 to 6 minutes, depending on the thickness of your carrots.
- Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more minutes.
- Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.
- Remove from heat and top with fresh parsley and a drizzle of olive oil (if using).
- Serve and enjoy!
Nutrition Facts : Calories 152 kcal, Carbohydrate 16 g, Cholesterol 16 mg, Fiber 6 g, Protein 4 g, SaturatedFat 4 g, Sodium 265 mg, Sugar 7 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
ORANGE GLAZED CARROTS AND SUGAR SNAP PEAS
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
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
CARROTS AND SUGAR SNAP PEAS
I make this quick vegetable side to go alongside many dinner entrees. It is especially good with the Chicken Ponzu Over Rice recipe I have posted.
Provided by TasteTester
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Soften the butter by cooking in microwave for up to 1/2 minute until soft enough to mix it with the garlic powder. Set aside.
- Snip the ends of the peas, if needed. Set aside. Place carrots in microwave-safe bowl; cover and microwave on high for 5 minutes.
- Stir in the sugar snap peas and the garlic butter. Cover and microwave on high 3-4 minutes or until tender. Stir and serve.
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
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
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
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
QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING
A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start to finish makes it a superstar side for special springtime occasions.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Yield Serves 10 to 12
Number Of Ingredients 7
Steps:
- Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
- Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
- Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.
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
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.
GREEN SUGAR SNAP PEAS AND CARROTS WITH FRESH MINT
Provided by Pierre Franey
Categories easy, quick, one pot, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Trim off and discard the tips of the peas.
- Scrape and trim the carrots. Cut the carrots into 1 1/2-inch lengths. Cut the pieces lengthwise into 1/4-inch slices (batons) about 1/4 inch wide. There should be about 1 1/2 cups.
- Bring enough water to a boil in a saucepan to cover the peas and carrots when added. Add the vegetables and cook about 4 minutes, or until they are crisp tender. Drain immediately.
- Return the peas and carrots to the saucepan. Add the butter, mint, salt and pepper. Stir and blend well. Serve immediately.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 299 milligrams, Sugar 5 grams, TransFat 0 grams
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.
SUGAR SNAP PEA AND CARROT SAUTE
Make and share this Sugar Snap Pea and Carrot Saute recipe from Food.com.
Provided by pedspeech
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add sugar snap peas and carrot, saute 3 minutes or until crisp-tender.
- Remove from heat, stir in remaining ingredients.
Tips:
- Choose fresh and crisp sugar snap peas: Look for pods that are bright green and have a slight snap when you bend them.
- Prepare the sugar snap peas properly: Remove the strings from the sugar snap peas before cooking. You can do this by pinching the stem end of the pod and pulling it down the length of the pod.
- Blanch the sugar snap peas: Blanching the sugar snap peas helps to preserve their color and crispness. To blanch the sugar snap peas, bring a large pot of salted water to a boil. Add the sugar snap peas and cook for 1-2 minutes, or until they are bright green and tender. Immediately remove the sugar snap peas from the boiling water and plunge them into a bowl of ice water to stop the cooking process.
- Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your dish. Use fresh, organic vegetables and herbs whenever possible.
- Don't overcook the vegetables: Overcooked vegetables will lose their nutrients and flavor. Cook the vegetables until they are tender-crisp, but still retain their vibrant color.
- Season to taste: Taste the dish before serving and adjust the seasonings as needed. Add salt, pepper, or other herbs and spices to your liking.
Conclusion:
Carrots with sugar snap peas is a delicious and healthy side dish that is perfect for any occasion. The carrots and sugar snap peas are both packed with nutrients, and the dish is low in calories and fat. The sweetness of the carrots pairs perfectly with the slight crunch of the sugar snap peas, and the ginger-soy dressing adds a flavorful touch. This dish is sure to be a hit with everyone at your table.
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