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Spring Vegetable Skillet

Photo: Randy Mayor; Styling: Cindy Barr
Total time 20 mins
Yield 6 servings (serving size: 2/3 cup)

Ingredients

  • 16 baby carrots with tops (about 10 ounces)
  • 3/4 teaspoon kosher salt, divided
  • 12 ounces sugar snap peas, trimmed
  • 1 1/2 tablespoons butter
  • 1 tablespoon chopped fresh tarragon
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice

Nutrition Information

  • calories 69
  • fat 2.9 g
  • satfat 1.8 g
  • monofat 0.7 g
  • polyfat 0.1 g
  • protein 1.7 g
  • carbohydrate 8.8 g
  • fiber 2.8 g
  • cholesterol 8 mg
  • iron 1.2 mg
  • sodium 221 mg
  • calcium 58 mg

How to Make It

  1. Peel carrots, and cut off tops to within 1 inch of carrot; cut in half lengthwise.

  2. Place 1/4 teaspoon salt in a large saucepan of water; bring to a boil. Add carrots and peas; cook 3 minutes or until crisp-tender. Drain.

  3. Melt butter in a large nonstick skillet over medium-high heat. Add vegetables, and cook 1 minute, stirring to coat. Stir in remaining 1/2 teaspoon salt, tarragon, and pepper; cook 1 minute. Remove from heat; stir in rind and juice.