Orange Glazed Snap Peas With Carrot Food

ORANGE GLAZED CARROTS AND SUGAR SNAP PEAS

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.

ROASTED CARROTS AND PEAS

Steps:

• Preheat a rimmed baking sheet in a 450 degrees F oven. Quarter 1 1/2 pounds carrots lengthwise and toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon each ground coriander and ground ginger, and salt to taste. Spread on the hot baking sheet and roast 20 minutes; stir in 1 cup thawed frozen peas and roast 4 more minutes. Toss with chopped parsley and lime juice.

CARROTS WITH SUGAR SNAP PEAS

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.

ORANGE-GLAZED SNAP PEAS WITH CARROT

Steps:

• Cook pea pods as directed on package, with carrot.
• While pea pods and carrot are cooking, heat remaining ingredients to boiling in 1-quart saucepan, stirring constantly. Boil and stir 1 minute.
• Drain vegetables. Pour sauce over vegetables; toss.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

SKILLET-GLAZED BABY CARROTS AND SUGAR SNAP PEAS

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.

GLAZED SNOW PEAS AND CARROTS

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. , ,

CARROTS AND SUGAR SNAP PEAS

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.

PEA POD CARROT MEDLEY

Steps:

• Place carrots and water to cover in a small saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add peas; simmer, covered, until peas are crisp-tender, 2-3 minutes. Drain and remove vegetables from pan; set aside., In same pan, mix remaining ingredients until cornstarch is dissolved; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add vegetables; toss to coat.

SNAP PEAS AND CARROTS

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.

GLAZED CARROTS WITH ORANGE AND GINGER

Steps:

• Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
• Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

ORANGE GLAZED SUGAR SNAP PEAS

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.