Best 20 Peas And Carrots Recipes

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Peas and carrots, a classic combination often served as a side dish, are a colorful, nutritious, and versatile duo. This humble combination can be prepared in various ways, ranging from simple to sophisticated. From the classic boiled peas and carrots to stir-fries, salads, and even fritters, these two vegetables shine in their simplicity and adaptability. Whether you prefer them fresh, frozen, or canned, peas and carrots offer a delightful taste and a vibrant pop of color to any meal. Dive into our collection of recipes and discover innovative ways to enjoy this timeless combination.

Here are our top 20 tried and tested recipes!

PEAS AND CARROTS



Peas and Carrots image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 tablespoons butter
4 big carrots, cut into small dice
16 ounces frozen peas
Salt and pepper
Fresh basil leaves, chopped

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.

STIR-FRIED SNOW PEAS AND CARROTS



Stir-Fried Snow Peas and Carrots image

This is a quick and easy way to prepare snow peas and carrots with an Asian flavor.

Provided by CKLEWIS

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 2

Number Of Ingredients 7

1 teaspoon soy sauce
1 teaspoon cornstarch
cooking spray
1 teaspoon sesame oil
½ pound snow peas
½ cup thinly sliced carrot
½ cup chicken broth

Steps:

  • Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
  • Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 13.4 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 467 mg, Sugar 6.4 g

CREAMED PEAS AND CARROTS



Creamed Peas and Carrots image

Creamy sauce with a simple salt and pepper seasoning nicely complements peas and carrots in this colorful side dish. -Gayleen Grote, Battle View, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 medium carrots, sliced
2 cups frozen peas
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup heavy whipping cream

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan., In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts :

BUTTERY PEAS AND CARROTS



Buttery Peas and Carrots image

This simple side dish is one you'll rely on often to serve with a variety of main courses. The hint of sugar brings out the vegetables' natural sweetness.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2-1/2 cups baby carrots, halved lengthwise
2 tablespoons butter
1-1/2 cups frozen peas
2 tablespoons water
1 teaspoon sugar
Salt and pepper to taste

Steps:

  • In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender.

Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 188mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.

CARROTS AND SNOW PEAS



Carrots and Snow Peas image

This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. -Cheryl Donnely, Arvada, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1-3/4 cups sliced fresh carrots
2 tablespoons butter
2-3/4 cups fresh snow peas
1 shallot, minced
1/4 teaspoon salt
1 tablespoon sherry or chicken broth

Steps:

  • In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.

Nutrition Facts : Calories 129 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 231mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

TURMERIC RICE WITH PEAS AND CARROTS



Turmeric Rice with Peas and Carrots image

A great supporting dish to chicken! I served the rice with chicken tikka, but it goes well with many chicken dishes, or whatever meat you find fit.

Provided by Nevine A. Abaza

Categories     Side Dish     Vegetables     Green Peas

Time 30m

Yield 6

Number Of Ingredients 7

1 tablespoon butter
1 small onion, chopped
1 cup water
1 tablespoon ground turmeric
1 cube chicken bouillon
¾ cup frozen mixed peas and carrots
1 cup white rice, rinsed

Steps:

  • Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 29.9 g, Cholesterol 5.2 mg, Fat 2.4 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 222.9 mg, Sugar 0.7 g

BUTTERED SNOW PEAS AND CARROTS



Buttered Snow Peas and Carrots image

Categories     Side     Quick & Easy     Pea     Carrot     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 3

3 to 4 carrots, cut crosswise on the diagonal into 1/8-inch slices (about 1 cup)
1/4 pound snow peas, trimmed, discarding the strings, and cut crosswise on the diagonal into 1/2-inch pieces (about 1 cup)
1 tablespoon unsalted butter

Steps:

  • In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.

INDIAN CARROTS, PEAS AND POTATOES



Indian Carrots, Peas and Potatoes image

This is a slightly spicy Indian side dish my family loves. The flavors go very well together. Enjoy!

Provided by MTORRES3

Categories     Side Dish     Vegetables     Green Peas

Time 1h

Yield 6

Number Of Ingredients 10

5 tablespoons vegetable oil
1 onion, chopped
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon chili powder
½ teaspoon salt
6 potatoes, diced
1 (10 ounce) package frozen mixed peas and carrots
3 tablespoons water, or as needed

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
  • Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 45.5 g, Fat 12.3 g, Fiber 7.5 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 251.3 mg, Sugar 2.9 g

ORANGE-GLAZED CARROTS AND SUGAR SNAP PEAS



Orange-Glazed Carrots and Sugar Snap Peas image

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

2 cups ready-to-eat baby-cut carrots
1 cup frozen sugar snap peas
3 tablespoons orange marmalade
1/2 teaspoon seasoned salt
1/4 teaspoon ground ginger
Dash pepper

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

BASMATI RICE PILAF WITH CAULIFLOWER, CARROTS AND PEAS



Basmati Rice Pilaf With Cauliflower, Carrots and Peas image

Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, side dish

Time 1h15m

Yield Serves 6

Number Of Ingredients 18

1 cup basmati rice
1 1/2 tablespoons unsalted butter
2 3/4 cups water
Salt to taste
2 tablespoons extra virgin olive oil
2 shallots or 1 small onion, finely chopped
1 cup diced carrots
6 ounces cauliflower, broken into very small florets (2 cups)
2 tablespoons chopped fresh dill or parsley
1/2 teaspoon freshly ground cardamom seeds (from green cardamom pods)
1/2 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 teaspoon sugar
Freshly ground black pepper to taste
1/3 cup currants, sultanas, golden or black raisins, soaked for 20 minutes in hot water and drained
1/2 to 1 cup frozen peas (to taste)
3 tablespoons pine nuts, toasted until golden
3/4 cup cooked wild rice (about 1/3 cup uncooked)

Steps:

  • Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time). Drain.
  • In a large, heavy saucepan melt butter over medium high heat and add rice. Cook, stirring, until grains are coated with butter, 2 to 3 minutes. Add 2 cups water and salt to taste (I use about 3/4 teaspoon). Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed. Do not lift lid or stir rice during this time. Remove from heat, remove lid and place a dish towel over the pan. Return lid and let sit undisturbed for 15 minutes.
  • Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion. Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion. Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together. Add remaining 3/4 cup water and bring to a simmer. Simmer over medium heat for 5 minutes. Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated. If there is more than a tablespoon of water in the pan, drain.
  • Transfer rice to a large bowl or a large buttered or oiled baking dish. Stir toasted pine nuts and the vegetable and spice mixture into the rice. Add wild rice and toss together. Taste and adjust seasoning. If not serving right away, cover baking dish with foil. Reheat in a 325-degree oven for about 20 minutes.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 10 grams, TransFat 0 grams

FRIED RICE WITH PEAS AND CARROTS



Fried Rice with Peas and Carrots image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups long-grain white rice, rinsed
4 cups cold water
1 (1-inch) piece ginger, peeled and sliced in 1/2
1 tablespoon kosher salt
3 tablespoons sesame oil
4 scallions, sliced thin
1 (1-inch) piece ginger, peeled and finely chopped
2 cloves garlic, chopped
1/2 cup frozen peas, run under cool water for 2 minutes to thaw
1 carrot, finely chopped
2 large eggs, lightly beaten
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
Kosher salt
Cilantro leaves, for garnish

Steps:

  • In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
  • Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.

ROASTED CARROTS AND PEAS



Roasted Carrots and Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

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.

GLAZED CARROTS AND SUGAR SNAP PEAS



Glazed Carrots and Sugar Snap Peas image

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

1 pound fresh baby carrots
1 pound fresh sugar snap peas, trimmed
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup reduced-sodium chicken broth
2 teaspoons butter, melted

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 CHICKEN WITH SNOW PEAS AND CARROTS (COOKING FOR 2)



Orange Chicken with Snow Peas and Carrots (Cooking for 2) image

If you've only had your local Chinese restaurant's version of orange chicken, you're in for a treat. This lighter, brighter take on a classic is so good, you won't be calling for takeout again.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 2

Number Of Ingredients 18

2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 teaspoon soy sauce
1/4 cup cornstarch
1/2 cup vegetable oil for frying
1/3 cup orange juice
2 teaspoons cornstarch
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
2 teaspoons finely chopped peeled fresh gingerroot
1 teaspoon grated orange peel
1/4 teaspoon crushed red pepper flakes
1/2 cup Progresso™ chicken broth (from 32-oz carton)
2 teaspoons soy sauce
2 teaspoons unseasoned rice vinegar
2 tablespoons sugar
1 tablespoon vegetable oil
3 oz snow peas, sliced (about 1 cup)
2 medium carrots, thinly sliced

Steps:

  • In medium bowl, toss chicken pieces and soy sauce.
  • In small bowl, beat orange juice and 2 teaspoons cornstarch with whisk until cornstarch is dissolved.
  • In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add garlic, gingerroot, orange peel and pepper flakes; stir-fry about 30 seconds or until fragrant. Add broth, 2 teaspoons soy sauce, the vinegar and sugar; stir about 30 seconds or until sugar dissolves. Stir orange juice mixture, then add it to skillet. Heat sauce to boiling, stirring. Reduce heat to low; simmer 1 minute. Transfer sauce to bowl; wipe out skillet.
  • Line large rimmed cookie sheet with paper towels.
  • Place 1/4 cup cornstarch in shallow bowl. Toss chicken in cornstarch, coating evenly and gently knocking off any excess; transfer to plate.
  • In 4-quart Dutch oven, heat 1/2 cup vegetable oil over medium-high heat. Carefully add coated chicken to hot oil, spacing pieces apart from each other. Fry chicken 5 to 7 minutes, turning once or twice, until deep golden. Using slotted spoon, transfer chicken to paper towel-lined cookie sheet.
  • In same skillet used for sauce, heat 1 tablespoon oil over medium heat. Add snow peas and carrots; cook 3 to 4 minutes, stirring frequently, until vegetables are just tender. Add chicken and reserved sauce; stir until heated through and thoroughly coated in sauce.

Nutrition Facts : Calories 580, Carbohydrate 46 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 3 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 21 g, TransFat 0 g

ORANGE GLAZED CARROTS AND SUGAR SNAP PEAS



Orange Glazed Carrots and Sugar Snap Peas image

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

2 cups ready-to-eat baby-cut carrots
1 cup frozen sugar snap peas
3 tablespoons orange marmalade
1/2 teaspoon seasoned salt
1/4 teaspoon ground ginger
Dash pepper

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

HONEY-BUTTER PEAS AND CARROTS



Honey-Butter Peas and Carrots image

This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. -Theresa Kreyche, Tustin, California

Provided by Taste of Home

Categories     Side Dishes

Time 5h35m

Yield 12 servings.

Number Of Ingredients 10

1 pound carrots, sliced
1 large onion, chopped
1/4 cup water
1/4 cup butter, cubed
1/4 cup honey
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried marjoram
1/8 teaspoon white pepper
1 package (16 ounces) frozen peas

Steps:

  • In a 3-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 106 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING



Quick Carrots and Snap Peas with Lemony Mustard Dressing image

A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start to finish makes it a superstar side for special springtime occasions.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 30m

Yield Serves 10 to 12

Number Of Ingredients 7

2 tablespoons Dijon mustard
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 1/2 pounds carrots, peeled and cut on the bias into 1/4-inch-thick slices (4 1/2 cups)
3 tablespoons unsalted butter
12 ounces sugar snap peas, trimmed if stringy, halved on the bias

Steps:

  • Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
  • Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
  • Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.

SNAP PEAS AND CARROTS



Snap Peas and Carrots image

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

1/2 lb baby carrots (from 1 bunch), trimmed and peeled
1/4 cup water
1/2 cup sugar snap peas, strings removed and snap peas halved lengthwise diagonally
1 tablespoon fresh orange juice
1/4 teaspoon sugar
1/2 tablespoon unsalted butter
Special Equipment
parchment paper

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 AND SNOW PEAS



Glazed Carrots and Snow Peas image

This simple but colorful dish goes with just about any kind of meat or fish.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 cup sliced carrots
2 tablespoons water
1 cup fresh or frozen snow peas, thawed
1 green onion, sliced
1-1/2 teaspoons brown sugar
1/4 teaspoon cornstarch
1 tablespoon butter, melted
1/8 teaspoon salt
Dash pepper

Steps:

  • Place carrots and water in a microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender. Add snow peas and onion. Cover and microwave for 45 seconds or until tender; drain. In a bowl, combine the brown sugar, cornstarch, butter, salt and pepper until smooth. Stir into vegetables. Microwave, uncovered, for 45-60 seconds minutes or until bubbly around the edges, stirring once.

Nutrition Facts :

PICKLED NAPA CABBAGE, CARROTS, AND SNOW PEAS



Pickled Napa Cabbage, Carrots, and Snow Peas image

Categories     Salad     Vegetable     Side     Pea     Carrot     Cabbage     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup rice vinegar (not seasoned)
1/4 cup plus 2 tablespoons sugar
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons salt
1/2 teaspoons finely chopped garlic
3 whole cloves
5 medium carrots, cut into 3- by 1/8-inch matchsticks
3/4 lb snow peas, trimmed and strings discarded
1 1/4 lb Napa cabbage, leaves halved lengthwise, then cut crosswise into 1/4-inch strips
2 tablespoons thinly sliced seeded fresh mild red chile, such as red jalapeño

Steps:

  • Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.
  • While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.
  • Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.
  • Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.
  • Just before serving, toss vegetables with pickling liquid and chile in a large bowl.

Tips:

  • Choose fresh, tender peas and carrots. Avoid peas that are wrinkled or discolored, and carrots that are limp or have brown spots.
  • Cook the peas and carrots separately. This will help to ensure that they are both cooked evenly.
  • Add the peas and carrots to the boiling water at the same time. This will help to prevent the peas from overcooking.
  • Cook the peas and carrots for just a few minutes, until they are tender but still slightly crisp. Overcooked peas and carrots will be mushy and lose their flavor.
  • Drain the peas and carrots and rinse them with cold water. This will help to stop the cooking process and preserve their color.
  • Season the peas and carrots with salt, pepper, and butter. You can also add other herbs and spices, such as garlic, onion, or thyme.
  • Serve the peas and carrots immediately. They can be served as a side dish or as part of a main course.

Conclusion:

Peas and carrots are a classic side dish that is both delicious and nutritious. They are a good source of vitamins, minerals, and fiber. Peas and carrots can be cooked in a variety of ways, but the simplest method is to boil them. By following the tips above, you can cook peas and carrots that are tender, flavorful, and nutritious.

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