HONEY GLAZED PEA PODS AND CARROTS
A touch of golden honey flavors these tender pea pods mixed with sweet carrots.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside.
- Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 11.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 66.1 mg, Sugar 8.5 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
SPRINGTIME GLAZED VEGGIES
Embrace the warmer weather with our Springtime Glazed Veggies recipe. These Springtime Glazed Veggies add just enough crunch and freshness for the perfect brunch or dinner side. Plus, thanks to a base of fresh sugar snap peas, carrots and radishes, it's a Healthy Living recipe, too!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook carrots in large pan of boiling water 5 to 7 min. or until crisp-tender, adding peas for the last 2 min.
- Meanwhile, cook sugar, dressing and butter in small saucepan on low heat 3 to 5 min. or until dressing mixture is well blended and thickened, stirring occasionally.
- Drain cooked vegetables; return to pan. Add dressing mixture; cook and stir 1 min. or until vegetables are evenly coated with dressing mixture. Stir in radishes and parsley.
Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
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
GLAZED CARROTS AND TURNIPS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 219 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 1 grams, Sugar 7 grams
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.
HONEY-GLAZED SNAP PEAS & CARROTS
The farmers market is a great place to get all the ingredients for this hearty dish. I also include cucumber curls for some added flavor. -Carol Wit, Tinley Park, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Trim sugar snap peas. Cut each carrot crosswise into thirds; cut each lengthwise into quarters., In a large nonstick skillet, heat butter over medium heat. Add carrots; cook and stir 4-6 minutes or until crisp-tender. Add snap peas; cook and stir just until peas and carrots are tender. Add honey; cook and stir until vegetables are glazed.
Nutrition Facts :
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
GLAZED CARROTS WITH PEAS
Use richly flavoured Chantenay carrots for this simple recipe to spruce up your veg
Provided by Good Food team
Categories Dinner, Side dish, Vegetable
Time 20m
Number Of Ingredients 5
Steps:
- Place the carrots in a medium-size saucepan with 125ml water, 50g butter, 1 tsp sugar and ½ tsp sea salt. Bring the liquid to a simmer, cover, then cook over a low heat for 10-12 mins, stirring occasionally. Turn the heat up, then cook, uncovered, for 10-12 mins, stirring occasionally until all the liquid evaporates and they are glossy and coated,.
- Towards the end of this time, place the peas in a medium-size saucepan with remaining butter and sugar, ½ tsp salt and 50ml water. Bring this to a simmer over a high heat, then cook for several mins, stirring or tossing the peas frequently until they are tender and have turned a beautiful luscious green. Drain and combine these in a serving dish with the carrots. Tuck in a few mint leaves, if you like.
Nutrition Facts : Calories 149 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.85 milligram of sodium
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
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
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
GLAZED SUGAR SNAP PEAS AND TURNIPS
Steps:
- Boil 3/4 pound sugar snap peas in salted water, 3 minutes. Add 2 bunches thinly sliced baby turnips; cook 2 minutes, then drain. Cook 1 sliced onion and 1 chopped garlic clove in butter until soft. Add the vegetables, 1 tablespoon sugar, and salt and pepper; cook until glazed. Top with chopped parsley. Serve with lemon wedges.
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.
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.
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- Place carrot in a large bowl. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt; toss well. Spread in a single layer on a large baking sheet. Bake at 450° for 15 minutes.
- While carrot cooks, place peas in bowl; drizzle with remaining 1 tablespoon olive oil, and sprinkle with remaining 1/2 teaspoon pepper and remaining 1/4 teaspoon salt; toss well. Stir pea mixture into carrot. Bake an additional 5 minutes. Transfer vegetables to a large serving bowl; sprinkle with mint, and toss gently. Serve immediately.
- Kids Can Help: Let your little ones add the oil, salt, and pepper to the carrots, and stir. Then let them help spread them out evenly on the baking sheet. They can also string the peas.
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- In a large skillet, bring 3/4 cup water to a boil. Add carrots. Reduce heat and simmer, covered, until softened, about 10 minutes. Pour off liquid.
- Stir in sugar-snap peas, honey, butter, salt, cardamom and pepper. Cook, covered, until peas are just tender, about 4 minutes.
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- Arrange trout, open with flesh sides up, on a baking sheet coated with cooking spray. Brush flesh evenly with 1 1/2 teaspoons oil. Drizzle juice over flesh. Sprinkle flesh with cumin, 1/4 teaspoon salt, and pepper. Broil 5 minutes or until fish flakes easily when tested with a fork.
- While fish cooks, heat a medium skillet over high heat until very hot. Combine peas, shallots, and pine nuts in a small bowl; add remaining 1 teaspoon oil to bowl, tossing to coat. Add pea mixture to pan; cook 3 minutes or until peas are bright green and blackened in spots and nuts are lightly toasted, stirring frequently. Stir in remaining 1/4 teaspoon salt and dill. Serve over trout.
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