Peas and Carrots
A simple and quick side dish, three-ingredient peas and carrots are seasoned with butter, salt, and pepper for broad appeal.
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Instructions
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Place rinsed carrots in a saucepan, cover with cold water, and bring to a boil.
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Boil carrots for 5 minutes, then turn off heat and let stand for 3 minutes.
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Check tenderness; if needed, let stand 2 to 4 minutes longer.
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Once tender, add frozen peas to the saucepan and cook over high heat for 2 minutes.
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Drain vegetables well and return to the saucepan.
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Add butter and toss over medium heat until coated.
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Season with salt and pepper, then serve immediately.
Nutritional Info (per serving)
Calories:
142 kcal
Carbohydrate:
18 g
Cholesterol:
15 mg
Fiber:
6 g
Protein:
5 g
Saturated Fat:
4 g
Sodium:
115 mg
Sugar:
8 g
Fat:
6 g
Unsaturated Fat:
0 g