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Photo: Jason Wallis; Styling: Missie Neville Crawford  

Browned Butter Peas and Carrots

Ready in just five minutes, Browned Butter Peas and Carrots are a perfect punch of fiber to add to any meal.

This recipe goes with Cremini Mushroom Meat Loaf

Cooking Light JANUARY 2014

  • Yield: Serves 4 (serving size: about 3/4 cup)

Ingredients

  • 1 pound sugar snap peas
  • 1/4 cup water
  • 1 tablespoon butter
  • 1 large carrot, shaved into ribbons with a vegetable peeler
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Preparation

Place sugar snap peas and water in a large microwave-safe bowl. Cover with plastic wrap; pierce plastic wrap to vent. Microwave at HIGH for 3 minutes. Melt butter in a medium skillet over medium heat; cook 2 minutes or until browned and very fragrant. Drain peas; add to butter in pan, tossing to coat. Add carrot; cook 30 seconds or just until carrot starts to wilt, tossing well. Sprinkle evenly with salt and pepper; toss to combine.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 80
  • Fat: 2.9g
  • Saturated fat: 1.8g
  • Sodium: 98mg
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Browned Butter Peas and Carrots recipe

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