|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 106g||38%|
|Dietary Fiber 4g||14%|
|*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.|
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 (my carrots were only 3/4" at the widest point), 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.
- 2 tablespoons butter
- Kosher salt (to taste)
- 1 pound small, fresh carrots (scrubbed and tops removed)
- 1/2 cup chicken broth (or vegetable broth)
- 3 garlic cloves (minced)
- 3/4 pound fresh sugar snap peas
- 1 tablespoon fresh parsley (packed, chopped)
- Optional: 2 teaspoons extra-virgin olive oil
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.
Add broth and cover, reducing heat to a low simmer. Cook for 5 to 6 minutes, depending on the thickness of your carrots.
Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more minutes.
Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.
Remove from heat and top with fresh parsley and a drizzle of olive oil (if using).
Serve and enjoy!
- Rainbow carrots make this an especially colorful dish, and might entice your kids to give it a try! I used orange and purple carrots.
- 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.