LIVE
Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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

Ann Taylor Pittman
Recipe by Cooking Light January 2014

Gallery

Credit: Jason Wallis; Styling: Missie Neville Crawford

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Chef's Notes

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.

Nutrition Facts

80 calories; fat 2.9g; saturated fat 1.8g; sodium 98mg.
Advertisement