Gingered Carrots And Peas

Oxmoor House
4 servings (serving size: 1/2 cup)


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1 1/2 teaspoons butter
3 cups (1/4-inch) julienne-cut carrot (about 1 pound)
3 tablespoons dark brown sugar
1/2 cup frozen peas, thawed
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon salt
1/8 teaspoon pepper


Melt butter in a large nonstick skillet over medium heat. Add carrot

and sugar; stir well. Reduce heat to medium-low; cook, covered, 15 minutes or until carrot is tender, stirring occasionally. Add peas, ginger, salt, and pepper; cook 1 minute or until thoroughly heated.

Created date

March 2010

Nutritional Information

Calories 111
Fat 1.7 g
Satfat 0.9 g
Protein 2.1 g
Carbohydrate 23.2 g
Cholesterol 4 mg
Iron 1 mg
Sodium 221 mg
Caloriesfromfat 13 %
Fiber 4 g
Calcium 42 mg