Glazed Snap Peas Food

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SPRINGTIME GLAZED VEGGIES



Springtime Glazed Veggies image

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

1/2 lb. baby carrots, cut lengthwise in half
1/2 lb. sugar snap peas, trimmed
2 Tbsp. brown sugar
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. butter
6 radishes, cut lengthwise in half, then sliced crosswise
2 Tbsp. chopped fresh parsley

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

HONEY GLAZED PEA PODS AND CARROTS



Honey Glazed Pea Pods and Carrots image

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

2 cups sliced carrots
½ pound snow peas, trimmed
3 tablespoons butter
½ teaspoon cornstarch
2 tablespoons honey

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

GLAZED SNAP PEAS



Glazed Snap Peas image

I have to have veggies with every meal, and this recipe is perfect for busy days. I love the natural sweet taste from snap peas. This is a nice side dish on any table. -Ida Tuey, Kokomo, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 6

2 packages (24 ounces each) frozen sugar snap peas
1/4 cup honey
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup real bacon bits

Steps:

  • Cook peas according to package directions; drain. Stir in the honey, butter, salt and pepper flakes. Sprinkle with bacon.

Nutrition Facts : Calories 116 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

GLAZED SUGAR SNAP PEAS WITH TURNIPS



Glazed Sugar Snap Peas With Turnips image

Make and share this Glazed Sugar Snap Peas With Turnips recipe from Food.com.

Provided by Lori Mama

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

3/4 lb sugar snap pea, trimmed of their strings
2 medium sized turnips, halved and thinly sliced
1 tablespoon vegetable oil
1 shallot, chopped
1 garlic clove, chopped
1 teaspoon sugar
salt and pepper, to taste
1 tablespoon chopped parsley

Steps:

  • Bring a medium sized pot to a boil and add salt.
  • Cook peas for 3 minutes.
  • Add turnips and continue cooking another 2 minutes.
  • Meanwhile, in medium sized pan, over medium heat, saute the shallots in oil until translucent.
  • Add garlic and fry until fragrant.
  • Add drained vegetables along with the sugar and stir until glazed.
  • Adjust seasonings.
  • Sprinkle parsley on top and serve immediately.

ORANGE GLAZED SUGAR SNAP PEAS



Orange Glazed Sugar Snap Peas image

Make and share this Orange Glazed Sugar Snap Peas recipe from Food.com.

Provided by Lvs2Cook

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs fresh sugar snap peas (may use frozen if fresh are not available)
1/2 cup orange juice
1/4 cup brown sugar
1 tablespoon orange rind, grated
1 tablespoon cornstarch
1/4 cup butter
salt and pepper

Steps:

  • Steam peas for several minutes until crisp tender.
  • Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved.
  • Add peas to orange juice mixture. Add butter and salt and pepper. Stir and heat until sauce thickens.
  • Serve warm.

Nutrition Facts : Calories 256, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 89.9, Carbohydrate 36.7, Fiber 7.5, Sugar 19.4, Protein 4.7

BACON AND BALSAMIC GLAZED SUGAR SNAP PEAS



Bacon and Balsamic Glazed Sugar Snap Peas image

This easy side dish is a great compliment to any meal. Even the picky eaters will devour this vegetable side. Bacon and balsamic vinegar combine with raw sugar to give a sweet and tart finish with a gourmet look.

Provided by jonnyd523

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 5

¼ pound bacon, minced
1 ½ cups fresh sugar snap peas
2 tablespoons balsamic vinegar
1 tablespoon turbinado sugar, such as Sugar in the Raw
salt and pepper to taste

Steps:

  • Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately.

Nutrition Facts : Calories 198 calories, Carbohydrate 19.9 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 3.3 g, Protein 10.2 g, SaturatedFat 2.5 g, Sodium 433.6 mg, Sugar 8.1 g

SKILLET-GLAZED BABY CARROTS AND SUGAR SNAP PEAS



Skillet-Glazed Baby Carrots and Sugar Snap Peas image

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

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

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.

SESAME-GLAZED SNAP PEAS WITH PEARL ONIONS



Sesame-Glazed Snap Peas with Pearl Onions image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 tablespoon sesame oil
2 cups snap peas (fresh or frozen)
1 tablespoon soy sauce
1 bag frozen pearl onions
1 tablespoon water
2 teaspoons sesame seeds
Salt and pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add snap peas, soy sauce, pearl onions and 1 tablespoon of water and cook 3 to 5 minutes, until vegetables are tender and golden and water evaporates. Stir in sesame seeds and cook 1 minute, until seeds are golden. Remove from heat and stir in salt and black pepper.

SNAP PEAS WITH PANCETTA AND PARMESAN



Snap Peas with Pancetta and Parmesan image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 4 to 5 servings

Number Of Ingredients 9

1/4 pound pancetta, thinly sliced
Kosher salt
1 pound sugar snap peas, trimmed
1/4 cup minced red onion
1/2 cup good olive oil
2 tablespoons Champagne or white wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper
5 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 450 degrees.
  • Place the pancetta slices on a baking rack set in a sheet pan and roast for 8 to 10 minutes until crisp. Remove from the oven and set aside to cool.
  • Meanwhile, bring 2 to 3 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Fill a large bowl with ice water and have a sieve or colander ready in the sink. Put the snap peas into the boiling water for only 10 or 15 seconds, drain, and put immediately into the ice water. Cool completely and drain. Cut each snap pea in half lengthwise and place in a large bowl.
  • Place the snap peas in a large bowl and add the red onion.
  • To make the vinaigrette, whisk together the olive oil, vinegar and lemon juice. Pour enough vinaigrette on the snap peas to moisten. Crumble the pancetta over the salad and add 1 teaspoon salt and the pepper. Add the Parmesan and toss well.

GLAZED SUGAR SNAP PEAS AND TURNIPS



Glazed Sugar Snap Peas and Turnips image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Number Of Ingredients 0

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.

HOISIN CHICKEN OVER STICKY RICE WITH GLAZED SUGAR SNAP PEAS



Hoisin Chicken Over Sticky Rice With Glazed Sugar Snap Peas image

Provided by My Food and Family

Categories     Home

Time 35m

Number Of Ingredients 13

4 cloves garlic, finely chopped
1/2 cup roasted red peppers
1/3 cup hoisin sauce
2 teaspoon s prepared horseradish
3 chicken fillets (about 1 1/4 lb)
1 cup sushi rice
6 tablespoons light garlic/herb cheese spread
2 tablespoons rice wine vinegar
2 tablespoons agave nectar (or honey)
3/4 lb sugar snap peas
Cooking spray
1 1/2 teaspoon s salt-free garlic/herb seasoning
1/2 cup rice wine vinegar

Steps:

  • Steps
  • Combine hoisin sauce, horseradish, and garlic. Place chicken fillets in baking dish, pour garlic mixture over chicken. Let stand 5-6 minutes (or overnight) to marinate.
  • Bake chicken 20-25 minutes or until chicken is 165°F.
  • Cook rice following package instructions.
  • Slice chicken and return to baking dish. Top chicken slices evenly with garlic/herb cheese and roasted peppers; bake 2-3 more minutes or until cheese melts.
  • Whisk rice vinegar and agave nectar until agave dissolves. Remove rice from heat. Stir vinegar mixture into cooked rice; cover and let stand 2-3 minutes to absorb. Serve chicken over rice.
  • Steps
  • Preheat large sauté pan on medium-high 2-3 minutes. Remove pan from heat; coat with cooking spray. Add peas; cook 2-3 minutes or until lightly browned.
  • Season with garlic/herb seasoning and rice wine vinegar; cook 1 more minute or until vinegar evaporates and peas are glazed. Serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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