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 :
SAUTEED ASPARAGUS AND SNAP PEAS
Steps:
- Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
- Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.
SAUTEED SUGAR SNAP PEAS
Steps:
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
SNOW PEA & CARROT SAUTE
With bright carrot strips and green snow peas, this makes a colorful dish with any entree. Short on time? You can also buy matchstick carrots at the grocery store. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.
Nutrition Facts : Calories 108 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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.
CARROTS WITH SUGAR SNAP PEAS
Make and share this Carrots With Sugar Snap Peas recipe from Food.com.
Provided by bmcnichol
Categories Vegetable
Time 15m
Yield 4 serving(s)
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 : Calories 176.9, Fat 9.4, SaturatedFat 5.6, Cholesterol 22.9, Sodium 332.5, Carbohydrate 23.1, Fiber 5.6, Sugar 15.8, Protein 2.4
STIR-FRIED SUGAR SNAP PEAS AND BABY CARROTS
Chicken broth is combined with oil to stir-fry the vegetables.
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cook carrots in large pot of boiling salted water until almost crisp-tender, about 4 minutes. Add sugar snap peas and cook until vegetables are crisp-tender, about 30 seconds. Drain vegetables. Transfer to large bowl of ice water and cool. Drain vegetables and pat dry. (Can be prepared 1 day ahead. Wrap vegetables in paper towels. Seal in plastic bag and refrigerate.)
- Heat oil in large nonstick skillet over high heat. Add vegetables; stir-fry 1 minute. Add broth; stir-fry 1 minute. Add garlic; stir until fragrant, about 2 minutes longer. Season with salt and pepper.
SNOW PEA AND CARROT SAUTE
Another great recipe found in TOH Simple and Delicious. My daughters LOVE snow peas so this is a huge hit with them. Hope you enjoy it too.
Provided by HokiesMom
Categories Vegetable
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, saute snow peas in butter for 3 minutes.
- Add carrots and garlic and continue to saute for 1-2 minutes longer or until veggies are crisp-tender.
- Add honey, salt and pepper and heat through. Serve immediately.
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
CHICKEN AND SUGAR SNAP PEA SAUTE
Adapted from the Culinary Institute of America. A family favorite that I have tweaked for our tastes. A great light summer supper!! This is also very tasty with shrimp in lieu of the chicken.
Provided by jbe467
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a nonstick skillet, heat 1/3 of oil over high heat.
- Add peas and stir fry until bright green, 2-3 minutes.
- Remove from pan and set aside in bowl.
- Place flour in shallow pan.
- Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
- Discard leftover flour.
- In same skillet, heat remaining oil over high heat.
- Add chicken and cook, stirring, until lightly browned, about 4 minutes.
- Transfer chicken to bowl with peas.
- Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
- Reduce heat to medium and return chicken and peas to skillet.
- Cook until just heated through.
- Add parsley, juice and zest.
- Adjust seasoning with salt and pepper.
- Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
- Any of your favorite veggies would do.
- This also goes well with rice.
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.
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 SOUP
Make and share this Sugar Snap Pea and Carrot Soup recipe from Food.com.
Provided by InnerHarmonyNutriti
Categories Free Of...
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium soup pan, heat butter or olive oil and sauté onion until translucent.
- Add carrot and peas and sauté 1 more minute.
- Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
- Using a hand blender or blender, purée the soup.
- Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
- Infuse love and serve with some parsley flakes on top (optional)!
SAUTEED SNAP PEAS WITH ROASTED VEGETABLES
Crisp snap peas mix deliciously with tender potatoes and mushrooms.
Provided by Nelena Brown
Categories Side Dish Vegetables Onion
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
- Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
- After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
- Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 425.5 mg, Sugar 1.3 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
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