Quick-Braised Fresh Carrots and Sugar Snap Peas

By
Laurel Randolph
Photo of Laurel Randolph
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
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Updated on 04/14/23
Braised snap peas and carrots
Laurel Randolph
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
152 Calories
8g Fat
16g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 152
% Daily Value*
Total Fat 8g 11%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 265mg 12%
Total Carbohydrate 16g 6%
Dietary Fiber 6g 21%
Total Sugars 7g
Protein 4g
Vitamin C 47mg 234%
Calcium 78mg 6%
Iron 2mg 12%
Potassium 492mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For a super-fast and fresh take on peas and carrots, this recipe braises slender, whole carrots with sweet sugar snap peas. Quick-braising is easy and (of course) quick, making it an ideal cooking method for an effortless side dish. The carrots are first coated in melted butter before gently simmering in chicken or vegetable stock until crisp-tender. The sugar snap peas and garlic are added in the last few minutes of cooking, keeping the colors and flavors bright. Fresh parsley and a drizzle of olive oil finish off this simply flavorful dish.

Try to find nice, healthy bunches of young carrots for this recipe since you are cooking them whole. If you can only find big carrots at your grocery store, don't worry. After scrubbing them clean and removing the tops, simply cut them in half lengthwise to ensure that they cook through. You don't have to peel them as long as you give them a good wash.

Ingredients

  • 2 tablespoons unsalted butter

  • Kosher salt, to taste

  • 1 pound fresh small carrots, scrubbed and tops removed

  • 1/2 cup chicken broth, or vegetable broth

  • 3 cloves garlic, minced

  • 3/4 pound fresh sugar snap peas

  • 1 tablespoon fresh parsley, packed, chopped

  • 2 teaspoons extra-virgin olive oil

Steps to Make It

  1. Heat butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add carrots and toss well. Spread the carrots out into a single layer and season with salt.

  2. Add broth and cover, reducing heat to a low simmer. Cook for 5 to 6 minutes, depending on the thickness of your carrots.

  3. Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more minutes.

  4. Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.

  5. Remove from heat and top with fresh parsley and a drizzle of olive oil (if using).

  6. Serve and enjoy!

Tip

  • Rainbow carrots make this an especially colorful dish, and might entice your kids to give it a try!

Recipe Variations

  • Vegetable broth is an excellent substitute for chicken broth in this recipe.
  • If you don't have fresh parsley handy, fresh cilantro or thyme also add good flavor. Add 1 tablespoon chopped fresh cilantro in place of the parsley, or 1 teaspoon fresh thyme leaves.
  • Spice things up by adding a healthy pinch of red pepper flakes, cumin, or paprika during Step 4.