Glazed Carrots and Sugar Snap Peas

Name: Glazed Carrots and Sugar Snap Peas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 2 cups sliced (about 1 inch) carrots; 3 cups sugar snap peas; 2 tsp brown sugar; 2 tablespoon butter made with canola oil; 1 tabespoon grated lemon peel; 1 tablespoon basil (fresh is better); Black pepper

(7)

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 5

Ingredients

2 cups sliced (about 1 inch) carrots3 cups sugar snap peas2 tsp brown sugar2 tablespoon butter made with canola oil1 tabespoon grated lemon peel1 tablespoon basil (fresh is better)Black pepper

Directions

1. Cook slice carrots in microwave on high for 3-4 minutes. Do the sugar peas the same.
2. Melt butter in skillet and add snow peas and carrots.
3. Add brown sugar and saute until carrots are glazed. about 5 minutes.
4. Remove from heat and add basil, pepper and lemon peel.

Serves 5 1 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user RAINBOWCO.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 81.4
Total Fat: 4.3 g
Cholesterol: 4.4 mg
Sodium: 62.5 mg
Total Carbs: 9.6 g
Dietary Fiber: 2.4 g
Protein: 1.5 g

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Member Reviews

804JULIANNA123
delicious, even without the carrots. - 12/4/07
FLETCHLY
This was the best carrot recipe I have ever experienced. Easy and absolutely delicious! - 9/4/13
CD13687837
Absolutely wonderful! Gets great flavor from the spices. I used a little less butter and it was fine. - 4/6/13
JJAQUES41
Loved this recipe, a little sweet and as much (or little) crunch as you prefer. We used fresh green beans instead of snap and worked out just fine. - 10/10/12
KERRYG155
good-not difficult to make and husband and daughter ate some without complaining. lol - 4/24/11
JEANNIE615
I like this recipe, so did the rest of my family. - 4/22/11
JOEY331
I made this for Easter and everyone loved it! - 4/21/11
CD2415256
I made it last night as a side dish for dinner and my husband and I loved it! I used pre-sliced carrots to cut down on the cooking time. I loved how easy and quick this recipe is - definitely a keeper. Thanks! - 2/22/10