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.
CARROT & PEA SALAD
Don't be weirded out by peas...it's good! I threw this recipe together from needing to use a can of green peas and some matchstick carrots and it turned into a big hit. Go figure! The Ranch dill dressing really adds some fresh flavor to the salad, which makes it different and special. This is very inexpensive, easy & fast!
Provided by Chef amfox
Categories Vegetable
Time 3m
Yield 1 1/2 cup, 5 serving(s)
Number Of Ingredients 5
Steps:
- Throw all the ingredients into a bowl & mix well! Add salt & pepper if desired.
PEAS AND CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.
PEAS AND CARROTS
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the peas, olive oil and tarragon in the bowl of a food processor fitted with a metal blade and pulse until finely chopped, about 30 seconds. Add the cream cheese and process until smooth, about 1 minute. Add the Parmesan, lemon zest and salt and pulse to combine. Transfer the mixture to a bowl, cover and refrigerate until ready to use. Serve with carrot chips.
PEARS, CELERY, PEAS, DRIED CRANBERRIES, & WALNUT SALAD
This is a creamy, sweet, crunchy salad. I had a bunch of pears I had to use and came up with this. Served on a bed of greens and I topped with candied walnuts as you see in the picture.This would be nice for a brunch.
Provided by Rita1652
Categories Pears
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix salad dressing in bowl.
- Add all salad ingredients to dressing.
- Plate on a bed of greens and top with candied walnuts.
Nutrition Facts : Calories 250.9, Fat 16.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 235.2, Carbohydrate 26.6, Fiber 5, Sugar 13, Protein 3.1
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
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