Quick-Braised Fresh Carrots and Sugar Snap Peas
A flavorful spring side dish features tender carrots and crisp sugar snap peas.
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Instructions
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Heat butter in a large skillet over medium-high heat, then add carrots, toss, spread into a single layer, and season with salt.
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Pour in broth, cover, reduce heat to a low simmer, and cook for 5 to 6 minutes, depending on carrot thickness.
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Uncover, add garlic and snap peas, cover again, and cook for 2 minutes.
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Uncover, increase heat to medium-high, and cook until all liquid evaporates, seasoning with additional salt as needed.
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Remove from heat and garnish with fresh parsley and a drizzle of olive oil, if desired.
Nutritional Info (per serving)
Calories:
152 kcal
Carbohydrate:
16 g
Cholesterol:
16 mg
Fiber:
6 g
Protein:
4 g
Saturated Fat:
4 g
Sodium:
265 mg
Sugar:
7 g
Fat:
8 g
Unsaturated Fat:
0 g