Best 5 Carrots And Sugar Snap Peas Recipes
**Carrots and Sugar Snap Peas: A Colorful and Nutritious Side Dish**
Looking for a colorful and nutritious side dish that's easy to make? Look no further than carrots and sugar snap peas! These two vegetables are a great source of vitamins, minerals, and antioxidants, and they come together in a delicious and flavorful dish. This article features two recipes for carrots and sugar snap peas: a simple stir-fry and a more elaborate sauté with garlic and ginger. Both recipes are easy to follow and can be tailored to your own taste preferences. So whether you're a beginner cook or a seasoned pro, you're sure to find a recipe here that you'll love.
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
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
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
HERB-ROASTED SALMON, POTATOES, CARROTS, AND SUGAR SNAP PEAS
Provided by Jeanne Thiel Kelley
Categories Herb Potato Roast Low Cal High Fiber Dinner Seafood Salmon Carrot Healthy Sugar Snap Pea Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Toss green onions, dill, cilantro, and mint in small bowl. Set herb mixture aside. Toast coriander seeds in small dry skillet over medium heat until slightly darker in color and fragrant, about 2 minutes. Cool. Crush in mortar with pestle, or place in plastic bag and coarsely crush with mallet or rolling pin.
- Whisk 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, 1/2 teaspoon lemon peel, and half of crushed coriander in 11x7x2-inch glass baking dish. Sprinkle salmon with salt and pepper; add to baking dish and turn to coat. Let salmon marinate at least 15 minutes and up to 30 minutes.
- Mix yogurt, tahini, 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, and 1/2 teaspoon lemon peel in small bowl. Stir in half of herb mixture.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush 2 large rimmed baking sheets with oil. Toss potatoes, carrots, remaining coriander, and 2 tablespoons oil in large bowl. Spread potato mixture on 1 baking sheet; sprinkle with salt and pepper. Roast on top oven rack until almost tender, about 18 minutes.
- Meanwhile, arrange salmon on second oiled sheet. Toss snap peas with remaining marinade in dish; stir into potato mixture.
- Transfer sheet with potato mixture to lower oven rack. Place sheet with salmon on upper oven rack. Roast salmon until just opaque in center and vegetables until tender, about 8 minutes.
- Transfer salmon to platter. Mix remaining herb mixture into vegetables; spoon vegetables around salmon. Garnish with lemon wedges; serve with yogurt sauce.
- Available at some supermarkets, natural foods stores, and Middle Eastern markets.
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.
Tips:
- Choose fresh and tender vegetables: Look for carrots that are smooth and brightly colored, and sugar snap peas that are crisp and have a vibrant green color.
- Prepare the vegetables properly: Peel and cut the carrots into thin strips or slices, and trim the ends of the sugar snap peas.
- Use a large skillet or wok: This will allow you to cook the vegetables quickly and evenly.
- Heat the oil over medium-high heat: This will help to sear the vegetables and prevent them from sticking to the pan.
- Add the vegetables to the pan in batches: This will prevent them from overcrowding and steaming instead of sautéing.
- Stir the vegetables frequently: This will help them to cook evenly and prevent them from burning.
- Season the vegetables to taste: You can use salt, pepper, garlic powder, onion powder, or any other desired seasonings.
- Serve the vegetables immediately: They are best enjoyed hot and fresh.
Conclusion:
This simple and delicious recipe is a great way to enjoy fresh and healthy vegetables. The carrots and sugar snap peas are sautéed together in a flavorful sauce, and the dish can be served as a side dish or a main course. With just a few simple ingredients and a few minutes of cooking time, you can have a delicious and nutritious meal that the whole family will enjoy.
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